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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is perfect for those bluster days when you want something substantial in your belly after you brush the snow off your boots and thaw your hands and face. Perfect for a January in Buffalo area. This is a vegetarian soup however it can be made meatless by adding in any number of cooked meats (hamburger, stew beef, chicken, ham or turkey. Your choice) Sit down with the fire roaring, crunchy bread and a steaming bowl of soup and you are close to heaven. Copied / adapted from the Buffalo News 7 day meal planner section. Ingredients:
1 tablespoon olive oil |
1 large finely chopped onion |
1 medium green pepper, chopped |
3 cloves minced garlic |
2 (15 ounce) cans black beans puree |
2 cups vegetable broth |
1 teaspoon cumin |
1 teaspoon oregano |
1 tablespoon tomato paste |
1/4 cup dry sherry (optional) |
chopped tomato (optional) |
cut up cooked meat (optional) |
Directions:
1. Take first 4 ingredients and cook in a dutch oven until tender.
2. Puree 1 can black beans with 2 c vegetable broth stir into pot.
3. Cook 1 minute, then add in tomatoe paste.
4. Add in 2nd can black beans unddrained with the spices and stir.
5. Bring to boil on highthen reduce heat to simmer.
6. This is where you can add in cooked meat if you choose.
7. Cover pot partially and simmer10 minute.
8. Stir in 1/4 c dry sherry if you choose.
9. Ladle into bowls and top with chopped tomatoes, serve with crusty bread and a spinach salad.
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