Thursday, June 18, 2009

spicy black bean soup

another winter fav- really hearty and filling, great with homemade garlic bread on a cold night. black beans work well, as do small white beans or kidney beans. mix and match-- make a racially harmonious soup using both black and white.

- 2 tsp EVOO
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 tsp oregano
- salt and pepper to taste
- 3 cans black beans, drained and rinsed
- 1 can diced tomato
- 1 cup diced celery
- 1 small onion, sliced
- 3 gloves garlic, finely chopped
- 2 cups vegetable broth
- avocado
- sour cream

1. In large pot, saute onion, garlic and celery until translucent over medium heat.
2. Add spices, stir for 10 seconds on low heat.
3. Add beans, tomatos, salt and pepper.
4. Increase heat to med/high and simmer for 15 minutes.
5. Put 1/2 of soup mixture into food processor and blend until fairly smooth.
6. Add pureed soup into pot.
7. Serve with dollop of sour cream and half of an avocado in center of soup.
8. Enjoy :-)

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