Saturday, March 13, 2010

Black Bean Soup

Were on the end of soup season but this one has become a new regular in our kitchen. This wholesome soup is hearty and healthy. The leftovers warm up perfectly.

• 1 tablespoon oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups chicken stock
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 ½ cups frozen whole kernel corn, thawed
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes

Sauté onions, garlic and carrots in oil. Add chili powder and cumin; cook, stirring, for 1 minute.
Add stock, 1 can of the beans, corn, and pepper; bring to boil.

In food processor or blender, puree together tomatoes and remaining can of beans; add to pot.

Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Makes 8 - 1 1/4 cup servings 170 calories each

Optional: Garnish with cilantro, avocado or a dollop of sour cream

This soup tastes even better the next day!

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