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Black Bean
Soup
This is a delicious hearty
soup which is full of fiber and vitamins.
(Serves 4 - 6)
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium carrot, peeled and diced
1 large rib of celery, washed and diced
1 small onion, peeled and diced
2 cloves garlic, finely chopped or grated
1 teaspoon ground cumin
2 15- to
16-ounce cans black beans, undrained
1 15-ounce can diced tomatoes in juice
1 1/2 cups low-salt chicken broth
Chopped
fresh cilantro, chopped avocado and sour cream for garnish
Directions:
- Heat oil
in heavy large pot over medium-high
heat. Add onion, carrot, celery and
garlic; cook until
vegetables begin to
soften, stirring occasionally, about 6
minutes.
- Mix in
cumin and add beans, tomatoes with
juice, and broth; bring soup to boil.
- Reduce
heat to medium, cover, and cook until
carrots are tender, about 15 minutes.
- Transfer
2 cups of soup to blender and puree
until smooth. Return puree to pot.
Simmer soup until slightly thickened,
about 15 minutes. Season to taste with
salt and pepper.
- Ladle
soup into bowls and garnish with sour
cream, cilantro and chopped avocado.
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