Toasted Oat and Black Bean Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A hearty and mildly spiced soup that is a meal in itself. If you want it milder, leave out one of the jalepenos, and if you want it spicier, try adding some hot sauce or cayenne pepper. The oats are an unusual addition, but is essential for thickening the soup. Ingredients:
1/2 cup oats |
1 teaspoon cumin |
1 teaspoon chili powder |
1 tablespoon oil |
1 onion, chopped |
2 stalks celery, chopped |
3 garlic cloves, chopped |
2 jalapeno peppers, chopped |
1 (28 ounce) can diced tomatoes or 4 tomatoes, chopped |
3 cups vegetable broth or 3 cups chicken broth |
1 (19 ounce) can black beans, drained and rinsed |
1/4 cup cilantro, chopped |
1 lime |
Directions:
1. In a dry frypan, toast the oats, cumin and chili powder over medium-high heat, stirring constantly, until the oats are lightly browned. Set aside.
2. In a pot, heat the oil over medium heat. Cook the onions, celery, jalapeno, and garlic for 2-3 minutes, stirring constantly.
3. Add the tomatoes, oat mixture and broth and bring to a boil. Reduce heat to medum low and simmer for 15 minutes, or until it has thickened sufficiently.
4. Add the black beans, return to a simmer until heated throughout.
5. Garnish with spring of cilantro and squirt of lime juice.
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