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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Maui Black Bean Soup Recipe

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This recipe for Maui Black Bean Soup is from A Small Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. extra virgin olive oil
2 stalks celery, trimmed and coarsely chopped
1 fat carrot, peeled and chopped
1 small purple onion, peeled and chopped
1 red & 1 green pepper,, seeded & de-veined and chopped
2 cloves crushed garlic
1 tsp. dried cumin, dried oregano, dried basil, & chili powder
4 cups low sodium chicken or vegetable stock
2, 15 oz. cans black beans
1, 15 oz. can diced tomatoes
1 cup fresh corn kernels
sea salt and fresh ground black pepper
Directions:
Directions:
1. In large skillet, heat olive oil over medium heat. Add celery, carrot, onion & bell peppers. Saute until onion becomes translucent, (approx. 8 min.) Add garlic & spices. Cook 2 min. 2. Add stock or cooking liquid of your choice, beans and tomatoes. Bring mixture to a boil and then reduce heat. Cover and let simmer for about 20 minutes. Using a hand-held blender, puree soup to desired consistency. Add corn and let simmer for 5 minutes. Season with salt and pepper. Serve hot. When pureeing the soup, allow some of the ingredients to remain coarse. I prefer it slightly coarse to completely pureed.
Personal Notes:
Personal Notes:
When I first made this soup Ryan looked in the pot and said: "All those vegetables!?" It 's now his favourite soup!

 

 

 

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