This soup is nice and spicy, but you can alter it to suit your heat level just see the hints. Plus you should have most of the ingredients in your pantry.
Sassy Black Bean Soup
2 teaspoons olive oil
¾ cup finely diced celery
¾ cup finely diced onion
¼ cup diced green pepper
¼ cup finely diced carrot
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
¼ teaspoon freshly ground black pepper
3 cups of chicken broth (use vegetable broth if you want to make it vegetarian)
1 (10-ounce) can of tomatoes with diced green chilies
3 (15-ounce) cans black beans rinsed and drained
3 drops of liquid smoke (optional)
Salt to taste
1. Heat oil in a large saucepan over medium heat. Add celery, onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic, cumin, oregano, chili powder, and black pepper, sauté 3 minutes.
2. Add broth, tomatoes, and beans; bring to a boil. Reduce heat and simmer 15 minutes. Taste and add salt if needed. Cool slightly.
3. Place half of soup in a blender, and process until smooth. Pour into a bowl. Repeat process with remaining soup. (Or skip this step and mash beans with the back of a large spoon, for a smooth and chunky texture.) Return to pot and heat until bubbly. Serve immediately.
4. Garnish with sour cream and sliced green onions if desired.
HINTS:
· Use olive oil spray to reduce fat and calories
· Use petite diced tomatoes in place of the tomatoes with green chilies to really cut the heat.
· To make in a crock-pot cook through step one, deglaze the pan with the broth add to crock-pot with the tomatoes, beans, and liquid smoke if desired. Cook on low 6 hours. Proceed with step 3.
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Posted by: writers job | 11/21/2011 at 12:48 PM