Quick and Easy Caribbean Black Bean Soup |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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I adapted this from my son-in-law's mother's recipe. She was a vegetarian, but I use chicken broth. I live alone, so this recipe serves me for a dinner (can't resist 2 bowls) and lunch the next day. It needs nothing else but crusty bread. Dee-licious! Ingredients:
2 (15 ounce) cans black beans |
2 bay leaves |
2 (14 ounce) cans chicken broth |
1/2-1 red bell pepper, cut into 1/4 inch dice |
1/2-1 green bell pepper, cut into 1/4 inch dice |
2 medium shallots, coarsely chopped |
4 large garlic cloves, coarsely chopped |
1/4-1/2 teaspoon ground cumin |
1 teaspoon dried oregano |
3 -4 drops tabasco sauce |
Directions:
1. Drain and rinse beans well under hot water. Add to chicken broth and bay leaves in a large pot. Simmer while preparing veggies.
2. Saute red and green pepper and shallots in 1/2 c extra-virgin olive oil, until shallots are translucent. Add garlic, cumin, and oregano and cook for about 2 minutes.
3. You may puree the peppers, shallots and garlic, or add the mix to the bean/chicken stock as is. Add tabasco sauce, salt and pepper to taste.
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