Thursday, September 27

Black Bean Soup

Our family loves this soup, even the kiddos! I discovered it through one of my favorite food blogs-- Our Best Bites. Below is a picture from their site:

Here is what it looks like before you blend it.

Aren't all the vegetables pretty?

Black Bean Soup
Recipe adapted from Our Best

1 Tbsp olive oil
4 large cloves garlic, roughly chopped
2 med carrots, chopped
2 celery stalk, chopped
1 medium onion, chopped
2 cans black beans, rinsed and drained
1 3.5 oz can green chilies
2 cans beef broth (I used 3 1/2 bouillon cubes and 3 1/2 cups water)
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder (I use less-- we like it better when it's not spicy)
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf
1 lime
chopped cilantro for topping
sour cream for topping
tortilla chips 

Chop carrots, celery, onion, garlic.
Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.
Stir in the black beans, chilies, and beef broth. 
Add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat. Remove bay leaf from soup. 
Blend soup in a blender (I had to do mine in two batches). Place lid on blender, but remove the stopper in the lid and place a paper towel over the hole to let heat escape and avoid splatters. Puree soup until completely smooth or leave chunky if desired. 
Squeeze in the juice from one lime and pulse to combine.

I served mine with a dollop of sour cream in the middle, chopped cilantro on top, and lime wedges on the side. We also had chips, salsa, and guacamole, and I even made a few quesadilla wedges. I read that this would  also be good over rice, or with grilled cheese sandwiches.

This recipe makes about 8 cups. Can't wait to have it again soon!

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