Tuesday, April 5, 2011
Black Bean Soup
Wow. This is - wow. I was skeptical. I don't usually go for soups with the main ingredient being beans or pea. Some weird food aversion, can't explain it, don't know why, that is just how I am. My husband however mentioned that HE would be willing to try it. SOLD. Anytime I can get him to agree to eat something new I jump at it. So last night after we put the family circus to bed I whipped this up real quick. Which is another major plus to this soup, easy and quick, we're all about that. This soup is really loaded with flavor. It's amazing! Amazing I tell you. Okay, I was starving by the time we finally got to eat so that may be part of why it was so amazing, but I promise you that you will not be disappointed with this. I'm all about these ladies recently, this is one of theirs.
1 Tbsp. olive oil
4 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 small-med onion)
2 cans black beans, rinsed and drained
1- 3.5 oz. can green chilies
2 cans low-sodium beef broth
1 tsp. Kosher salt
1/8 tsp. black pepper
1/2 tsp. chili powder
1/4 tsp. cumin
1/2 tsp. dry oregano leaves
1 bay leaf
juice of 1 lime
Optional toppings : sour cream, tortilla chips, grated cheese, chopped cilantro
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 1 lime and pulse to combine. Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 c. of soup.