Spiced Black Bean Soup With Pan-Seared Shrimp |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This is a wonderful, spicy bean soup/stew. If you're vegetarian, you can skip the seafood and maybe add tofu and use vegetable broth instead of chicken broth. This is great served with crusty bread or steamed rice on the side! Ingredients:
1 (15 ounce) can black beans, drained and rinsed |
1 small onion, minced |
2 garlic cloves, minced |
1/2 large carrot, minced |
1 teaspoon turmeric |
1/2 teaspoon cumin |
1/2 teaspoon coriander |
1 teaspoon dried red chili pepper |
1 tablespoon olive oil |
2 teaspoons salt |
1 tablespoon tomato paste |
2 cups chicken broth |
1/2 cup fresh cilantro, chopped (optional) |
1/2 cup pecorino cheese, shaved (optional) |
1 tablespoon olive oil |
1/2 teaspoon salt |
5 -10 large shrimp |
Directions:
1. Saute the onion and carrot in the oil with a pinch of salt until soft, about 3 minutes.
2. Add the garlic, beans and spices. Turn everything in the pan and saute for another 3-4 minutes.
3. Stir in the broth and tomato paste Simmer the soup for 5-10 minutes until thickened.
4. For the Shrimp: sprinkle the shrimp with salt and toss to coat. (if using tofu, omit the salt) Sear the shrimp (or tofu) in a frying pan with oil until fully cooked, about 3-5 minutes.
5. To serve, place the shrimp at the bottom of a bowl and ladle the soup over. Sprinkle with cilantro and serve with a slice of bread. I also like to take pecorino cheese and slice shards of it with a vegetable peeler into the soup.
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