Thursday, September 16, 2010

Black Bean Soup

Everyone loved this soup. My husband, who normally shys away from black beans, enjoyed it so much that he ate it for lunch the next day. I think my kids enjoy anything that involves cheese, sourcream and tortilla chips - whether they put them in their soup or not!{Black Bean Soup}
adapted from this recipe
1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
4 C homecooked black beans
1 3.5oz can green chilies
2 C water
2 tsp beef boullion
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 olive oil in a large pot and heat over medium-high heat. Add carrots, celery, onion, and garlic and saute for 4-5 minutes.
Add in the black beans, chilies, water, and beef boullion. Stir to combine and then add seasonings.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat. Remove bay leaf from soup. Puree soup with an immersion blender, or in batches in a regular blender.
Ladle into bowls and garnish as desired.

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