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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Quick black bean soup that I put together the other night... served over rice. Ingredients:
3-4 cooked chicken breasts, cubed (i poached mine with some peppercorns, bay leaves and cilantro) |
3 cans black beans (drain two of the cans) |
8-10 cups chicken broth (i use low-sodium) |
4 stalks celery (sliced) |
1 onion (diced) |
3 cloves garlic (smashed/minced) |
2 green bell peppers (cut into 1in squares) |
1 habanero (or other small hot pepper), seeded and diced |
1 tsp thyme |
1 tbsp cumin |
1 tsp cayenne |
1 tsp oregano |
1/8 cup chopped fresh cilantro |
1 bay leaf |
1-2 tbsp olive oil |
salt and pepper |
Directions:
1. Saute onion, celery and green pepper in olive oil over medium-medium high heat in a large heavy bottomed pot until softened
2. Add garlic and habanero, cook for 1-2 minutes or until fragrant
3. Add rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered
4. Stir every 10-15 minutes and check spices, add more or less according to taste
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