Tuesday, October 15, 2013

Tuesday Treats: More Soup



I got this recipe from www.ourbestbites.com.  I've made it before and it is always a hit with the family.  Such a simple, nutritious recipe, and very delicious!



Black Bean Soup
Recipe by Our Best Bites

1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced celery ( about 2 ribs)
3/4 C diced carrots (about 2 med carrots)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.
Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.


The only thing I changed was I didn't add chili powder or oregano (didn't have them in my spices) but the soup tasted marvelous nonetheless.

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