Monday, November 5, 2012

Black Bean Soup

     I have been trying out many new bean recipes. Beans are a great source of protein and fiber and are relatively cheap. So therefore, I am determined to find ways to get them into our diet more often.  This is a great recipe for black bean soup. It is very easy to make compared to most soups and it has a nice Mexican/southwest taste to it. All you need is a soup pot and a blender or food processor. Try doing this as an alternative to your normal  Mexican foods on Mexican night. 

Black Bean Soup
 - makes six servings

- 1 tbsp olive oil
- 1 1/2 cups onion, chopped
- 2 cups carrots, thinly sliced
- 1 cup celery, thinly sliced
- 3 cloves garlic,  minced
- 3 (15 ounce) cans of black beans
- 1 (14.5 ounce) can reduced-sodium chicken broth
- 1/2 cup of water
- 1 1/2 tsps cumin
- 1/4 tsp.  cayenne pepper

Optional Condiments:
lemon or lime slices, sour cream, plain yogurt, salsa, cooked brown rice, shredded cheddar cheese.

  In a large saucepan, heat olive oil over medium-high heat; saute onion, carrots, celery and garlic for 3 minutes. Cover;  cook 10 minutes, stirring several times until vegetables are very soft.

Transfer vegetables to a blender or food processor. Add 2 cans undrained beans.

Puree until very smooth. Return mixture to saucepan. Drain and rinse remaining can of beans; add to soup.

 Stir in broth, water, cumin and cayenne pepper. Bring to a simmer over medium-high heat. Cook uncovered 10 minutes, stirring frequently to prevent sticking. Serve with choice of condiments.

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