Monday, May 25, 2015

Black Bean Soup




We've been reading the Blue Zone Solution  lately and have been looking for vegetarian meals.  I took the Black Bean soup recipe from that book and updated it to suit my tastes.  Below is the recipe.  We ate it with light whole wheat buns and it was a delicious meal!

Ingredients:

2 tablespoons olive oil
1 red onion, diced
4 ribs of celery, diced
1/2 red bell pepper, diced
1/2 jalapeno pepper, diced
3 Roma tomatoes, diced
4 cloves of garlic, minced
3 1/2 cups cooked black beans plus 2 cups of cooking liquid from the black beans
2 cups vegetable broth
1 tablespoon grated orange zest
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon celery salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 can pineapple chunks, liquid drained and dried on paper towels

Warm oil in a large pot, add onion, garlic, celery, bell and jalepeno peppers.  Cook for about 8 minute until soft.    Add tomatoes and cook 3 additional minutes.  Add all the other ingredients except for the pineapple.  Bring to a boil and then reduce heat.  Simmer for 30 minutes.

When there are about 10 minutes left, heat a small amount of canola oil in a sauté pan.  Add pineapple chunks that have been dried with a paper towel.  Cook 3 minute on each side or until lightly browned.

Use and immersion blender to partially blend soup.  Serve with pineapple chunks and enjoy!
Ingredients

Sweating the veggies

Finished Soup





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