 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
It was a snowy day today and there wasn't mch food in the house but I came up with this version of a black bean soup. The ingredients where what I had on hand, I'm sure that adding more or less of something or other vegetables to suit ones likings would be fine. I did all my spices to taste. Ingredients:
2 tablespoons oil |
1/4 white onion, chopped |
2 carrots, grated |
1 large garlic clove, minced |
1 cup water |
1 chicken bouillon |
1 (8 ounce) can corn, drained and rinsed |
1 (4 ounce) can green chilies |
1 (14 ounce) can tomatoes |
2 (14 ounce) cans black beans |
1 teaspoon chili powder |
1/4 teaspoon paprika |
1/4 teaspoon cayenne |
1/4 teaspoon ground cumin |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon cilantro |
Directions:
1. Sautee the onion, carrot, and garlic in oil in a large pot until onion is soft.
2. Add water and boullion cube, bring to a boil.
3. Add corn and chillis and sir.
4. Add the tomatoes and the chilli powder at this point. Stir.
5. Add the black bean and remaining spices and give a stir. Cover and let simmer 30 minutes.
6. For a thicker soup you could add some cornstarch.
7. Top with scallions, cheese, avocado - .
|
|