Saturday, December 12, 2009

Black Bean Soup with Quesadillas

We really enjoyed this soup- especially served with a little cheese sprinkled on top. Our favorite part was dipping the quesadillas into the soup and using it as a dip. This soup is very healthy as well- bonus! Enjoy!

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Black Bean Soup
From Our Best Bites

1 T olive oil
4 large cloves garlic, minced
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1 dash black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)
1 bay leaf

Toppings: sour cream, tortilla chips, grated cheese, lime

Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes. Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are soft. Remove from heat. Find that bay leaf and pull it out and discard it. Place all the soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the middle. Place a paper towel over the hole! Puree soup until completely smooth. Squeeze in the juice from one big lime (optional- I didn't have a lime on hand, so I skipped this and it still tasted great).
Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.


Rebecca said...

I'm really excited to try this. I've been looking for a black bean soup recipe for a while now. Yum!

Holly said...

This soup is incredible. A definite keeper in my recipe rotation! Super easy, common ingredients, and packed with nutrients! Yummy!

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