I am not a cook. Nor do I claim to be one. I don't enjoy cooking, so I don't do it often. But every now and then I will make something. And when that something turns out really well, then I will post it here. Take note that this is maybe the second or third recipe I've posted, ha ha.
I made black bean soup about a month ago. I adapted it from probably three different recipes. I kind of lost track. It is vegetarian, of course.
Angie's Black Bean Soup (yep, I call it mine cuz I made it my own!)
Serves: at least 6 (hefty portions)
-1.5 tbsp canola oil
-1 medium onion, diced
-6 cloves garlic
-2 medium red bell peppers, seeded and diced
-4 carrots, diced
-3 ribs celery, thinly sliced
-1 tbsp. chili powder
-1/2 tsp. cumin
-6 cups veggie broth
-4 15-oz. cans black beans, drained and rinsed
-cilantro for garnish
Warm oil in a large saucepan over medium-high heat. Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Saute for 3 minutes.
Stir in broth and beans, then bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove 2-3 cups of soup; puree in a blender (this thickens up the soup). Stir pureed soup back into pot and cook 5 minutes longer.
Garnish with cilantro and enjoy!
