Tuesday, September 9, 2008

Black Bean Soup

This soup is based on the recipe in the South Beach Diet: Super Charged book, but I made a few changes.

Black Bean Soup
2 Tbsp EVOO
1 stalk celery, diced
1/2 onion, diced (or one small diced onion)
1 bell pepper, chopped
2 wax peppers, chopped (I had these in my CSA box last week)
1 serrano pepper, minced
2 cloves garlic, minced
2 green onions, thinly sliced
2 cans black beans, rinsed & drained
1 large tomato, chopped
2 c chicken stock
1 Tbsp cumin
2 tsp Sriracha
salt & pepper

Heat the olive oil in a fairly large pot over medium heat. When the oil is hot, add the celery, onions, bell peppers and wax peppers. Season with salt & pepper. Saute until the veggies begin to soften, maybe 4-5 minutes. Add in the serrano pepper, garlic, and the white parts of the green onion, and saute for another minute or two. Add in the black beans, tomato, chicken stock, cumin and Sriracha, and stir well to combine. Let the soup come up to a simmer and adjust seasoning, if necessary. Then, using an immersion blender, blend up the soup until it's only a little bit chunky (you can transfer about half of the soup to a blender and puree, then return the blended soup to the pot, if you don't have an immersion blender).

Serve hot with low-fat shredded cheddar cheese, some plain low-fat yogurt, and the reserved sliced green parts of the green onion.

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