Cinco De Mayo – Black Bean Soup
I’ve been hankering for black bean soup recently and saw this post http://kidtestedfirefighterapproved.com/2012/02/27/easy-black-bean-soup/ (recipe also found on www.WholeFoods.com) so you know me–twiddle and fiddle add extra spice and vegs and this is what I ended up with.
2 can black beans with liquid
2 medium onions, chopped
1 large green bell pepper, seeded and chopped
3 ears fresh corn 2 stalks celery chopped
2 c. baby carrots
4+ c. packed chopped kale
4 cloves garlic, finely chopped
2 tablespoon ground cumin
2 teaspoon ground chipotle pepper
4 cubes frozen cilantro (Dorot)
2 tablespoons nutritional yeast
1 tablespoon fresh lime juice (more like per bowl)
heaping Tbs. guacamole per bowl some crushed tortilla chips
In a large pot, bring 1/2 cup water or leftover veggie water used to steam veggies in to a simmer over medium-high heat. Add onions, bell pepper, carrots, celery, and garlic – cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes. Stir in cumin and chipotle and cook 1 minute, stirring. Add beans and 4 cups veg/water. Bring soup to a boil,and then lower to a simmer and cook, uncovered, for 1/2 hours. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and lime juice. Throw in corn and kale and let it heat through. Spoon into bowls for serving and garnish with guacamole and crushed tortilla chips.
Dress it up
Add a salad
Maybe a beverage
Happy Cinco De Mayo!
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