Thursday, February 4, 2010

Black Bean Soup

I fell off the "Cooking Light" wagon last week right into a delicious apple pie but I'm back on the healthy trail this week. Black Bean Soup. It's both healthy and delicious. I found the original recipe in Cooking Light's October '09 issue and after tweaking it a bit I've come up with something that's now a part of my permanent soup rotation.

Wait, I have a soup rotation? Yes. Yes, I do.

Black Bean Soup (adapted from Cooking Light)

2 cans black beans, drained and rinsed
2 1/2 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
4 cups chicken broth
1 lg can green chiles (I think this is the 7 oz size)
1 1/2 tsp ground cumin
1 1/2 tsp salt
2 tsp dried oregano
1/2 cup tomato paste

Optional toppings:
pepper jack cheese
sour cream

Saute onion and garlic in oil over medium heat for 5 minutes. Increase heat to high and add the rest of the ingredients. Stir together and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Process mixture in a blender until smooth and serve.

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  1. Cheese and sour cream are never optional. Always a must!

  2. I just licked my screen. Yummers.

  3. oh no , not another ugly looking soupd...this is the putz on daniels handle

  4. Putz, how did I know it was you:)

  5. This sounds delicious... I'm going to give it a try, I LOVE soup in the Winter! :)

  6. This looks great! I have only made a few different soups but look forward to learning a few more.

  7. wow, finally a soup i can really sink my teeth into>>>>>just kidding

  8. i big puffy heart love your soups :-)

  9. this soup sounds so delicious! it's screaming my name right now! =)

  10. Mmm.. That looks tasty! I must try it sometime.


Thanks for commenting!