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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This simple soup hits the spot. For richer flavor, you could use some chicken stock. Ingredients:
1 1/4 cups dried black beans |
1 tablespoon olive oil |
3 cups chopped onion |
1 cup chopped red bell pepper |
1 tablespoon ground cumin |
1 teaspoon dried oregano |
4 garlic cloves, minced |
2 cups organic vegetable broth |
2 cups water |
2 tablespoons fresh lime juice |
1 teaspoon hot pepper sauce |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
8 teaspoons shredded monterey jack cheese |
2 tablespoons finely chopped onion (optional) |
1/4 cup light sour cream (optional) |
2 tablespoons chopped fresh cilantro (optional) |
Directions:
1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
2. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and bell pepper; cook 8 minutes or until tender, stirring frequently. Add cumin, oregano, and garlic; sauté 1 minute. Add beans, vegetable broth, and water. Bring to a boil; partially cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender.
3. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed soup to pan. Stir in lime juice and next 3 ingredients (through black pepper). Ladle soup into bowls; top evenly with cheese, and if desired, onion, sour cream, and cilantro.
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