Spicy Black Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large red onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained
3-½ cups vegetable broth
1 can (14-½ ounces) diced tomatoes with mild green chilies, undrained
1 can (4 ounces) chopped green chilies
⅓ cup sherry or additional vegetable broth
2 tablespoons minced fresh cilantro
½ cup fat-free sour cream
¼ cup shredded cheddar cheese
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Directions: |
Directions:
1. In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
2. Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25
minutes. Add sherry and cilantro; cook 5 minutes longer.
3. Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan
and heat through.
4. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.
Yield: 12 servings (¾ cup each).
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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Personal
Notes: |
Personal
Notes: A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing.
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