Recipe of the Week: Black Bean Soup
This soup is so good with just the right amount of kick. Albert ate three bowls the first time I made it. It was also fun blending it up in the blender. It was too much to fit in the blender so I had to do two separate rounds. It is very good with mozzarella cheese and tortillas. The recipe comes from Our Best Bites. They have a lot of great recipes and I recommend browsing through it.
- 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)
- 2 cans black beans, rinsed and drained
- 1 3.5oz can green chilies
- 2 cans low-sodium beef broth
- 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 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.
- Add in the black beans, chilies, and beef broth. Stir to combine and then 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.
- Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.
- Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.
- Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.