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About a week ago before a concert, I had a bowl of spicy black bean soup at a local restaurant, and I was immediately hooked...I've been eating beans for a while now, but this was a great, fresh-tasting spin on the fiber-rich carbs which I've been eating. I found a recipe in this cookbook which looks very similar, and I wanted to share it with you all.
Enjoy!
SPICY BLACK BEAN SOUP
(makes 4 servings)
2 tbsp. extra-virgin olive oil
1/2 cup chopped onion
2 tsp. minced garlic
4 cups cooked black beans
2 1/2 cups low-sodium vegetable or chicken broth
1 cup chopped fresh tomatoes
1/2 cup diced red bell pepper
2 tsp. minced jalapeño pepper
2 tbsp. molasses
2 tsp. minced oregano
1 1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. fresh minced cilantro
2 tsp. fresh lime juice
Heat the extra-virgin olive oil in a large Dutch over or soup pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, until softened. Stir in the beans, broth, tomatoes, red pepper, jalapeño pepper, molasses, oregano, cumin, coriander, salt and black pepper. Bring to a boil, reduce the heat to medium-low, and simmer for 30 minutes, until the vegetables are soft. Stir in the cilantro and lime juice.Enjoy this recipe! I'll look forward to sharing some more of these as I try them...
Thanks for reading!
- Dan -
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