Dancing Elephants soup was created one very busy rainy day at Magnolia Cafe.
We ran out of whatever that day’s soup was. I had to create a soup on the fly that could be eaten within minutes of making it. The name came from one of my wait staff, I asked for a good name and she said when my mom creates a soup with whatever she has in the kitchen she calls it ‘Dancing Elephants’. This soup has kept the name. It turned out to be one of the favorite soups at the cafe.
Recently I taught a soup class and Dancing Elephants Soup was a favorite there as well. This recipe is super easy to make and it is ready in ten minutes! One thing about the seasonings, if you don’t have turmeric in your pantry, you can use organic vegetable or chicken soup stock instead and delete the water.
There is no need to sauté the onion or any other ingredient. You can dice it and put it directly into your saucepan. I usually don’t use canned beans, but with this recipe go ahead unless you have 1 cup of black beans that you have extra from another cooking adventure. You can make this in a slow cooker but it is not necessary. This soup is great served with cornbread. What would you serve with this soup?
Dancing Elephants Soup or Vegetable black bean SoupPrint Recipe
- 1 -14 ounce can diced organic tomatoes or 4 large organic tomatoes peeled and diced
- 1 1/4 cups water * if you don't have turmeric or poultry seasoning in your pantry, you can use organic vegetable or chicken soup stock instead and delete the water.
- 1 cup cooked organic black beans, rinse and drain
- 1/2 medium zucchini cleaned and diced (equals 1 cup)
- 1/2 cup baby carrots julienned
- 1/2 organic red bell pepper, diced (equals 1/2 cup)
- 1/4 cup red onion, diced
- 1 clove garlic, minced
- 3 Tablespoons fresh cilantro, minced
- 1 tablespoon fresh flat-leaf Italian parsley, minced
- 1 cup organic frozen or fresh corn
- 1 teaspoon cumin,
- 1/4 teaspoon turmeric
- 1/4 teaspoon poultry seasoning
- 2 pinches rubbed thyme
- 1 pinch cayenne pepper
- 1 teaspoon chili powder
- kosher salt and lemon pepper to taste after it is done cooking.
1. Put tomatoes, rinsed and drained black beans, water (or stock) and the rest of the vegetables and fresh herbs in a medium saucepan.
2. Add the dry herbs and cook over medium heat for ten minutes.
Taste before adding salt- If you are using canned tomatoes that are sodium free and you using water you will likely need 1 teaspoon of kosher salt at the end of the cooking time. If you are using salted tomatoes and stock you may not need any further salt. Enjoy!
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