The measurement for beans and tomatoes are estimated. After all, this is a soup and there is lots of room for variations. I cooked dry beans, peeled and chopped fresh tomatoes. But I realize there is not always time to do that. So in the recipe I listed 1 small can of black beans and 1 small can of diced tomatoes. If you cook your beans, soak 1 cup of black beans and cook them tender. If you use fresh tomatoes, aim for about 1-1/2 cups of peeled and diced tomatoes. It is important to soak the beans, discard the soaking liquid and cook them in clean water. Never salt the beans until they finished cooking. Salting during cooking toughens them.
A can of beans and a small can of tomatoes can be anywhere from 385-425 ml. If the labelling is in ounces it is generally around 14 oz. It doesn’t really matter if you put a little less or a little more beans or tomatoes into the soup. If you use canned beans rinse them really well under cold running water.
3 Tbsp extra virgin olive oil
1/2 cup chopped onion
1 garlic clove, minced
2 stalks of celery, chopped
1 small can of diced tomatoes [juice included]
1/4 tsp chilli powder
1 can black beans, rinsed and drained
2 cups of homemade chicken stock
2 Tbsp finely chopped fresh parsley
salt and pepper to taste
1 tsp sugar
sour cream
• Place a medium dutch pot on medium heat.
• Add the olive oil, onions, garlic and the celery.
• Sauté until onion begin to get a little color.
• Meanwhile peel the tomatoes and chop finely.
• Add the chopped tomatoes to the pot.
• Add the chilli powder.
• Add half of the black beans, and reserve the rest for use later.
• Add the chicken stock and the chopped parsley.
• Season with salt and pepper, but keep in mind the stock, and in case you are using canned beans and canned tomatoes, these will contain salt as well.
• Bring the soup to a boil.
• Reduce the heat and maintain a steady slow simmer for ten minutes.
• Meanwhile puree the remaining black beans and 1/2 cup of water.
• Add the bean pure to the soup
• Add 1 tsp sugar and bring the soup to a boil.
• Remove from heat and serve the soup with a slice of homey bread and with sour cream.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!