Thursday, October 13, 2011

Soup Week: Black Bean Soup

Black Bean Soup
serves 2
adapted from

1 Tablespoon Vegetable Oil
1 Small Onion, Chopped
1 Red Bell Pepper, Chopped
1 Medium-Sized Carrot, Peeled and Thinly Sliced
1 15 oz.Can Black Beans, Rinsed and Drained
1 Cup Low Sodium Chicken Broth or Vegetable Broth
1/4 Teaspoon Cumin
1/2 Teaspoon Garlic Powder
Salt and Pepper, To Taste
Freshly Squeezed Lime Juice, Optional
Sour Cream
Chives, Chopped

In a large pot heat vegetable oil over medium heat.  Add onion, red pepper, and carrot and cook for 5 minutes, until tender.  Mix in black beans and chicken broth.  Take off the heat and puree with an immersion blender or a stand blender until smooth.  Bring the soup back to the heat and turn up to high until it begins to boil.  Add spices and simmer on low heat for 20 minutes.  Ladle soup into bowls and squeeze lime juice on top, if using.  Garnish with sour cream and chives.  Serve with nachos!

I've never had black bean soup before, so I was curious to try it.  I loved the flavor and felt good about eating healthy (except for the nachos... it balances out, right??)   It's not the prettiest soup out there, so garnishing is a must!  

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