Tuesday, February 8, 2011
Black Bean Soup
Have you ever had a day like this? I walk into the kitchen and wonder what is smellin' funky. Oh yeah, it's me because I haven't yet showered after chasing after the kids all day. I look down at my pants and start picking of some white crusties on my leg. What are those white crusties anyway? Oh yeah, that would be my boy's snot as he pulls himself up using my pant leg. Then I remember the 3 year old little lady in the house was wiping boogers on me just for fun. Yes, we are disgusting in my house. The fact that it is disgusting makes it even more fun. (Yes, I am totally digressing. We will get to food.) So I'm still in the kitchen and I go to look at what I have on the menu. It's already 6, and I realize that dinner takes an hour to cook and that's not counting prep time. Okay then, leftover night. I open the fridge to find that we've also eaten all the left overs. Okay, now it's every man, woman, and child for himself. Ever have one of those days? So here is a recipe for one of those days, Black Bean Soup. This comes direct from the ladies at Our Best Bites! Bless you lovely ladies!
Holy frijoles! I never knew beans could taste so good. So my hubs lived in Brazil and he lovas the black beans. He said he ate them every day and still likes them. So that's sayin' somethin'! When I read the description of how this soup was reminiscent of Brazil I had to cook this soup for the hubs. Plus, it is super extra healthy and low cal. I admit I was skeptical of this being the entire meal. I thought maybe we should have something to go along with it, but oh my laws, did it sing a song of enchantment to my tastebuds. I loved the soup. The whole family loved it, and we almost finished the whole pot in one sitting. That's with us two big peeps, a 3 year old, and a 9 month old. It definitely reminded the hubs of Brazil and reminded me that beans are not just a musical fruit, but a magical one too.
Black Bean Soup
1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 med-large onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth (I didn't use low sodium.)
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.
Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.
Add in 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.
Place soup in a blender. Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.
Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.
Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.
Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber
*You can also used dried black beans and prepare them before hand and put them in the soup to make it even better!
Recipe Source: Our Best Bites