Seriously Seasoned Black Bean Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I make BBS a lot. I've adapted it from the SBD the way I enjoy it. This recipe is well seasoned and a bit spicy. Sometimes I eat a small amount of this as an afternoon snack and it always curbs my hunger. It freezes well too. Ingredients:
1 tablespoon olive oil |
4 scallions, sliced (or 1/4 cup chopped onion) |
2 stalks celery |
1 jalapeno, chopped |
4 garlic cloves, minced |
2 1/2 teaspoons cumin |
1 1/2 tablespoons oregano |
1/8 teaspoon cayenne pepper |
1 -2 teaspoon balsamic vinegar |
2 (15 ounce) cans black beans, with liquid |
1 (10 ounce) can rotel tomatoes |
1 1/2 cups low sodium chicken broth |
salt & pepper |
Directions:
1. Heat oil in large pot. Saute scallions, celery, jalapeno, and garlic for 5 minutes. Add all spices, (except for balsamic vinegar). Cook two more minutes.
2. Add Rotel tomatoes, cook for 2 minutes. Add black beans and chicken broth. Simmer for 10 minutes. Add balsamic vinegar.
3. When beans are well heated add mixture to a blender and puree in batches. Add all batches back to pot. Season with salt and pepper to taste and serve.
4. Top with fat free sour cream, cheese or onions.
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