Rachael Ray Black Bean Stoup |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This is an amazing soup/stew a.k.a. stoup recipe from Rachael Ray. She serves it with quesadillas but I felt like the soup by itself made more than enough to serve 4 people as a great meal! Ingredients:
2 tbsp extra virgin olive oil |
1 dried bay leaf |
1 jalapeno pepper, seeded and chopped |
4 garlic cloves, chopped |
3 celery ribs with greens, chopped |
1 large onion, chopped |
3 15 oz cans black beans |
2 tbsp ground cumin |
1 1/2 tsp ground coriander |
salt and pepper 2-3 tbsp hot sauce |
1 qt chicken stock |
1 15 oz can diced tomatoes |
Directions:
1. Heat pot on medium high and add extra virgin olive oil
2. Add bay leaf, jalapenos, garlic, celery and onions. Cook 3-4 minutes
3. Drain 2 cans of black beans and add.
4. With 3rd can pour in juice and half of beans
5. Mash up reamining beans then stir into pot.
6. Season with cumin, coriander, salt, pepper, and 2-3 tbsp hot sauce.
7. Add the chicken stock and tomatoes, then bring to a bubble
8. Reduce the heat and simmer on low 15 minutes
9. Top with crushed tortilla chips if desired!
|
|