Sunday, February 26, 2012
Black Bean Soup
1 Tbsp olive oil
3/4 cup diced carrots (about 2 medium carrots)
3/4 cup diced celery (about 1 rib)
1 cup diced onion (about 1 small-medium onion)
4 large cloves garlic, roughly chopped
2 (15-oz) cans black beans, rinsed and drained
1 (3.5-oz) can diced green chilies
2 (15-oz) 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
1 lime, juiced, plus other limes, for garnish
Optional toppings: sour cream, tortilla chips, chopped cilantro, shredded cheese, etc.
1. Heat olive oil in a large stockpot over medium heat. Add carrots, celery, onion, and garlic and saute for 4-5 minutes.
2. Add 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.
3. Transfer the soup to a blender. Place lid on blender but remove the stopper in the lid to let heat escape. Cover the hole with a paper towel to avoid splatters.
4. Puree soup until desired consistency is reached. Squeeze in the juice from one lime and pulse to combine.
5. Ladle into bowls and top with desired toppings. Serve with extra lime wedges.
Notes: I liked this, but did not love it. I think perhaps I would enjoy it more if we made it again, though, because now I know what to expect. It was perhaps a bit too spicy for my 3-year old. Source: Our Best Bites cookbook that I got for Brittany for Christmas.