Monday, May 2, 2011

Black Bean Soup

Try this one out, soup lovers.  It's lean, it's filling, and it's oh, so, yummy.  We like to serve it topped with some tortilla chip crumbles and a sprinkle of cheese.

Black Bean Soup
2 cups cooked black beans
1 tsp. olive or canola oil
1/2 cup chopped onion
1 garlic clove, minced or 1 tsp. garlic powder
2 cups water or reserved liquid from cooking beans
1/2 tsp. oregano
1/4-1/2 tsp. ground cayenne pepper
1/4 tsp. cumin
1 14 oz. can vegetable or chicken broth, or bouillon/soup base and additional water
1 4 oz can chopped green chiles, drained, or 1/2 jalapeno, minced (add in with onions)
1/4 cup tomato paste or crushed tomatoes
1/2 tsp. salt
Fresh cilantro, optional

Heat the oil over medium high heat.  Add onion, garlic, and jalapeno if you're using a fresh one.  Saute until tender.  Add beans, water, oregano, cayenne, cumin, broth, and canned chiles, if using.  Bring to a boil.  Cover, reduce heat, and simmer 1-1 1/2 hours.

Place half of the bean mixture in a blender.  Remove center piece of blender lid to let steam escape, cover with a clean towel, and blend until smooth.  Pour into a bowl and repeat with remaining soup.  (OR If you're lucky enough to own an immersion blender, stick it in and let 'er rip.)   Return to pan and stir in tomato paste and salt; cook 3 minutes until thoroughly heated.  Sprinkle with fresh chopped cilantro to serve (and if you're like me, cheese and tortilla chips).

Adapted from Cooking Light

1 comment:

  1. Black Bean Soup is on the meal plan this week. This will help Me!