May 8, 2011

best black bean soup recipe

looking for something delicious and easy to cook this evening?

here's a recipe that will make your belly smile,
healthy, filling, and you can eat it in many ways for the next week
(adapted from Chris's recipe)

Black Bean Soup (serves 4-6?)

In the pot ingredients:
1 29oz can black beans (they're the bigger ones)
1 15oz can whole corn
1 large onion
1 green bell pepper
1 jar salsa (your choice, but cheap salsa works great)
1 tomato, sliced or 1 can tomatoes
1-3 jalapeno peppers (for the spicy, I'm a 1 jalepeno lady myself)
black pepper
1/2 bulb of garlic
a little oil
cilantro, chopped
1 medium sized bag of tortilla chips or tortillas or tostadas
1 carton nonfat plain greek yogurt (or sour cream)
Steps to Greatness:
  • put oil and garlic into bottom of pot and heat at high.
  • Chop up all vegetables
  • Add onions, jalapenos, green pepper and season with black pepper.
  • Cook at high heat until onions are a little translucent and the vegetables are soft.
  • Add everything that isn't in the "toppings" category (do not drain the cans of their delicious bean/corn juice, add those into your soup)
  • add lots of cumin
  • Cook on high heat until it boils, then reduce heat to simmer.
  • Adjust with black pepper/cumin to taste.
  • Let it simmer between 20min-2hrs (soup should thicken up as the pot simmers. Also, if you have jalapenos in there, the soup will get spicier the longer it simmers.)
Serve with chopped cilantro, a dallop of greek yogurt/sour cream,
and crushed tortilla chips on top!


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