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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A black bean soup like no other! Unique and intensely flavored. Warmed pita's make a nice side to this exciting soup. Ingredients:
1 onion, chopped |
1 red bell pepper, diced |
3 -4 roma tomatoes, diced |
2 stalks celery, sliced thin |
1 garlic clove, minced |
1 teaspoon fresh ginger, grated |
2 teaspoons olive oil |
1 (15 ounce) can black beans, undrained |
2 cups vegetable broth |
1/2 teaspoon oregano |
1/2 teaspoon cumin |
1/2 teaspoon celery salt |
1/2 teaspoon dried cilantro |
1/4 teaspoon thyme |
1/4 teaspoon allspice |
1/8 teaspoon nutmeg |
1/8 teaspoon ground cloves |
4 tablespoons nonfat sour cream or 4 tablespoons plain fat-free yogurt |
2 tablespoons fresh cilantro, chopped (optional) |
Directions:
1. Heat oil saucepan over medium-high heat. Add chopped veggies and saute until onion is translucent.
2. Add ginger and garlic and saute for one more minute, until garlic is fragrant.
3. Add black beans, vegetable broth and the rest of the spices. Bring to boil, then simmer for 30-35 minutes.
4. Optional: If desired, use food processor or blender and puree half of mixture (leaving half 'chunky'), then return to pan and heat through.
5. Top each bowl with 1 tablespoon ff sour cream or ff yogurt and a sprinkle of fresh cilantro - even though I love cilantro and sour cream; I happen to enjoy this soup 'as is.'.
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