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.

1 comment:

Miranda Townsend said...

Hey! How did you know that I was going to make those EXACT lettuce wraps from Our Best Bites for dinner tonight?!?! We are one and the same you and me. This is why we must do everything in our power to live next door to each other. Until then, my life is not complete...