Hey, guys, today we're here with Michelle Vitamix headquarters
and she's going to show us how to make black bean soup.
Welcome back, Lenny.
Thanks.
Nice to have you back again.
It's so fun to be back.
It's such a soup day to day, isn't it?
Yes, chilly, first snow.
Oh, yeah.
This is a great recipe that we've been doing.
We do it in a lot of our classes.
And one of the reasons that I love it is because it
just teaches people a lot of tips about making soup in the Vitamix,
As you well know, Vitamix doesn't heat, it's friction
and heat, it doesn't cook.
So I always like to tell people.
So this particular black bean recipe is on our website,
and we start with a can of chickpeas and a canned black beans.
And I put half in here and then I reserve the rest later,
we're gonna add them in later.
So we're going to start with half a can of black beans
and chickpeas and, you know, I'm always telling people to put their liquid in first,
but I don't do it when I do the soup.
Because if I did that, then you'd be wearing the soup.
Oh, OK. The clean shirt. We don't want to do that.
Exactly. I make the exception for beans too.
Yeah.
They're pretty soft. Yeah they are.
Well it's like like the liquid will go in, and it'll be fine.
But if I put the liquid in first and it splashes up everywhere.
I've got a jalapeno. I take the seeds out.
If you like a little bit more heat, feel free to leave them in.
And then we've got -- now the recipe calls for half a cup of sauteed onion.
And I want to show people that you don't have to --
You can make a swap to raw.
But keeping in mind that that flavor change that happens
when you sauteed onion isn't happening in the Vitamix.
Right.
So what you want to do is when you go with any of those things
in the legume family. So garlic, we're gonna do it with this onion,
you want to cut that amount in half.
If the recipe calls for it to be roasted or sauteed.
You want to cut it in half because you can always add more in.
But you can't back out that flavor.
And you know, from experience what it does to the flavor.
Yeah.
It just explodes it.
Yeah, onion soup. That's a great tip.
So that's why we went to about a quarter cup of onion.
And again, the recipe calls for three cloves of roasted garlic.
But I didn't have time to roast these,
so we're just going to go with two cloves.
And we've got a little bit of lime juice here.
And I have here is cumin, salt, and pepper.
It's going to go ahead and add that in.
And then I'm going to add in some vegetable broth.
And I love this recipe because this is just something you can do after work
super quick. Yeah.
And it's just as simple as opening a few cans.
and just getting everything ready to go.
So I'm going to go ahead and put it up here,
and we'll start that soup setting.
And then at the end I'm going to show you how we can
strain in some things to give some texture to this soup.
So were going to go ahead -- this one is a preset setting.
So we're gonna go ahead and put it on soup.
But if I was doing this on a blender with all manual control,
I would just take it to high. Oops. Here we go.
About 6 minutes. I like to let this go high.
Like go a little bit longer because when we stream in
these additional ingredients, that's going to bring the
temperature of the soup down.
All right. OK. So here we are. You know, obviously, you know
Oo, the steam! The best part.
That's that's the big wow moment.
But, you know, sometimes you don't just want a pureed soup.
Sometimes you want just to have a little bit of bite to it,
so I'm going to to go ahead and turn it back on to three.
And basically, I'm going to do wet chop.
So first, I'm going to add in the reserve chickpeas and black beans.
In all -- I'm only, like I said, on a three.
That's about 25 seconds. So now, I've got texture in this.
And you can garnish this however you want,
I'm going to put a little bit of tortilla chips on it. Nice.
Some people -- cilantro is very polarizing. I love it.
That would be good on here.
It would be great on here.
Get some tortilla chips. Some tortilla chips,
So give you a little bit of crunch on there. Yeah.
And cilantro gives it a little color, too. Yep.
There you go, my darling. OK.
I got one lunch for you.
So much pressure. Thank you. It's been a long morning.
This looks delicious.
I don't know if you can see it, it looks really, really good.
And just like I said, just add a little bit of texture to it.
Good thing -- you could even put like a cooked chicken in there
if you wanted to add a protein. Yeah, yeah, yeah, definitely.
This looks delicious.
Nice. It's really good. And I'm thinking this is a good soup
to give to a picky eater. Yes.
And not say that there are beans in there.
Like we were talking about when it was blending. Yeah.
This is a delicious soup
And it's nice and thick because of those beans were in the base.
Yeah. So it's got that something that I think is great.
It's a nice texture I can taste the cumin is really nice.
And the garlic. I like a lot of salt in our house.
I'm not sure why. I would maybe add tiny bit more salt.
But yeah, like we kind of talked about.
That as only like a quarter teaspoon right there.
We under-salt everything. Yeah.
You find that with all the Vitamix recipes,
the salt and pepper are very low
and you should feel free to go in add more.
It doesn't mean much.
Add a little bit just so it's to your personal taste.
So glad you came out.
Delicious, thank you so much for making this.
We will bring this recipe home and make it our home.
Wonderful.
And so good to see you again. Good to see you, too, Len.
Michelle from Vitamix headquarters.
Guys, this is one of our favorite, one of your favorite guests
on this channel. You loved it when she taught us how to make
green juice and almond milk. What else do we make?
Oh, we made my Icky Green Juice. Icky green juice!
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Thank you so much for watching.
And we'll see in the next one. Bye bye. Bye, guys.