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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For me, cooking is a very relaxing and creative process I just wish I had more time for it, writes Katherine Burk of Seattle, Washington. I make a point of fixing dinner during the week, but with my hectic schedule (I work in information technology), there are some nights I'm too wiped out to attempt anything more complicated than a peanut butter and jelly sandwich. Usually, though, I can put something together my spicy black bean soup, for example in under thirty minutes. A southwestern favorite, simplified: Most of the ingredients are pantry staples. Ingredients:
2 tablespoons olive oil |
1 1/2 cups chopped red onion |
1 4-ounce can diced mild green chilies |
2 garlic cloves, chopped |
1 tablespoon chopped jalapeño chili with seeds |
1 tablespoon ground cumin |
2 15-ounce cans black beans, undrained |
2 cups canned low-salt chicken broth |
8 tablespoons chopped fresh cilantro |
sour cream |
tortilla chips |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons cilantro.
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