Wednesday, January 14, 2009

Black Bean Soup

I got this recipe from my mom, Ellen.  Most people love it:

3T olive oil
1/2c. yellow onion, chopped
2 small garlic cloves, minced
1t ground cumin
3/4c. celery, chopped
3/4c. carrot, chopped
3c. chicken broth
3 - 15.5oz cans black beans, rinsed and drained
juice from 1 lime
1T tomato paste

1. In a large pot, heat the oil.  Add onion and garlic, and cook until tender
2. Stir in cumin and cook 1 minute.
3. Add celery, carrot, stock, and beans.  Heat to boiling.
4. Reduce heat to low, cover, and simmer 15-20 minutes.
5. Stir in the lime juice and tomato paste.
6. Puree soup in the blender (note: when mixing hot soup in blender, only fill the blender about 1/3 full, as hot liquid expands).

This soup is great for freezing.  I serve with sour cream and a warm, crusty bread.  Enjoy!

1 comment:

The George Family said...

I just printed this and I am going to make it ASAP! And when people love it, I will have Ellen to thank!