|
Southwestern Black Bean Soup
|
|
|
|
2 tablespoons
Virgin Coconut oil
1 large onion, chopped
3 garlic cloves, minced
6 cups water
2 cups black beans, soaked over night and drained or three
15-ounce cans black beans, drained
1 cup fresh corn kernels, cut off the cob, or frozen corn
1 4 1/2-ounce can diced green chilies or 2 tablespoons diced
fresh mild green chili
1/4 cup chopped cilantro
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
Pinch freshly ground pepper
1 teaspoon sea salt or Celtic salt
Garnish Options
Chopped cilantro
Minced onion
Plain yogurt or sour cream
1. In a large soup pot or Dutch oven, melt the coconut oil. Add
the onion and garlic and sauté until tender. Add the water and
the beans and bring to a boil. Reduce the heat and simmer,
covered, for 1 1/2 hours or until the beans are tender. (If
using canned beans, simmer for 30 minutes.)
2. Stir in the corn, chilies, cilantro, tomato paste, cumin,
oregano, chili powder, and black pepper, and simmer, uncovered,
for 30 minutes, or until the soup is somewhat thickened. The
longer it simmers, the thicker the soup will be. You may want to
pour half or all the soup in a blender and puree, depending on
taste. This will thicken the soup quickly and give it a nice,
creamy consistency. Or, you may want to hold the corn until the
soup is pureed, and then add. Add the salt at the very end and
stir.
3. Pour the soup into bowls and top with your favorite
garnishes.
Makes 4-6 servings
|
|
|
|
|
|
|
| |
|
