Soup > Asian Soups > Indonesian

Brenebon Soup Recipe

Ingredients with Measurements:
- 1 pound of black beans
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 4 cups of vegetable broth
- 1 can of diced tomatoes
- 1 tablespoon of lime juice
- 1 avocado, diced
- 1/4 cup of chopped fresh cilantro

Special equipment needed:
- Large pot
- Immersion blender or regular blender

Step-by-step instructions:

1. Rinse the black beans and soak them in water overnight.

2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.

3. Add the soaked black beans, salt, black pepper, cumin, coriander, smoked paprika, and oregano to the pot. Stir to combine.

4. Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 hours, or until the beans are tender.

5. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.

6. Return the pot to the heat and add the lime juice. Stir to combine.

7. Serve the soup hot, topped with diced avocado and chopped cilantro.


- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 10g
- Fiber: 10g

Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use canned black beans instead of dried black beans.

Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Top the soup with sour cream or shredded cheese for a creamy finish.

Tips and tricks:
- Soaking the black beans overnight will help them cook faster and more evenly.
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
- Taste the soup before serving and adjust the seasoning as needed.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the soup in individual bowls, topped with diced avocado and chopped cilantro.

Garnishes:
- Diced avocado and chopped cilantro

Pairings:
- Serve the soup with crusty bread or tortilla chips.

Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.

Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.

Food safety advice:
- Make sure to soak the black beans overnight to ensure they are fully cooked and safe to eat.
- Store leftover soup in the refrigerator and consume within 3 days.

Food history:
- Brenebon soup is a traditional Indonesian soup made with black beans and spices.

Flavor profiles:
- This soup is savory and slightly smoky, with a hint of spice from the cumin and coriander.

Serving suggestions:
- Serve this soup as a main course for a cozy weeknight dinner.

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Region: Indonesian

Taste: Savory, Tangy, Spicy, Herbal, Aromatic