This robust and delicious black bean soup is perfectly accompanied by dense cornmeal dumplings! Worth a try if you have never had this unique combination!
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon mild red chili powder
½ -1 teaspoon chili chipotle powder
1 cup canned diced tomatoes
3 cups black beans, cooked
1-1 ½ teaspoons sea salt
4 cups bean cooking liquid or chicken stock
⅓ cup cooking sherry
Cilantro, chopped fine (optional)
Sour Cream (optional)
Dumplings
½ cup soy or cow milk with 1 ½ teaspoons lemon juice or cider vinegar added to it in advance
½ cup cornmeal
½ cup whole-wheat pastry or spelt flour
½ teaspoon baking soda
½ teaspoon sea salt
1 large egg
1 tablespoon olive oil
Heat the oil in a large soup pot. Add the onion, and sauté until transparent. Add the garlic and spices. Sauté a few minutes longer.
Add the tomatoes, beans, and salt. Stir well, and using a potato masher, crush some of the beans.
Add the stock and bring to a simmer. Cook for about 10 minutes. Add the sherry and cook for another 5-10 minutes.
While the soup is cooking, combine the dry ingredients.
Beat the egg, oil, and soy milk, then mix with dry ingredients.
Drop batter by heaping tablespoons into boiling soup.
Cover pot, reduce heat and simmer for about 5-10 minutes.
To serve soup, use a ladle for individual servings, scoop some soup and carefully scoop a dumpling on top. Gently place in the bowl. Serve with sour cream on the side. Note: Just before serving garnish with a sprinkling of chopped cilantro.