Spicy Black Bean Soup
a recipe that serves 6 by
Ingredients:
1 pound dry black beans soaked overnight
7 cups fresh water
1 large can (32oz) College Inn chicken broth low sodium lowfat or 2 small cans
3 cloves garlic minced
1/3 onion chopped
1 stalk of celery chopped and sliced
1 small carrot peeled and chopped finely
1/2 finely sliced and diced red (or green) bell pepper
2 tablespoons of olive oil
1/2 to 1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 1/2 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon balsamic vinegar (red or white distilled vinegar may be used)
Directions:
1. Rinse soaked beans and strain.
2. In large pot heat oil and add onion, garlic, celery, carrot, bell pepper and saute until onions are translucent and veggies are beginning to soften.
3. Add beans, fresh water and chicken broth and bring to a boil with cover on pot.
4. Add black and cayenne pepper, chili powder, garlic powder, cumin, salt and vinegar.
5. Reduce heat to let soup simmer for 2 hours with cover very slightly covered.
6. Mash with a potato masher (or puree 1/3 soup in a blender or food processor) and simmer pot of soup for another 30 minutes more with cover very slightly.
Notes:
*Optionals: 1 teaspoon steak sauce, goes in with pepper
3 dried tomatoes diced finely, goes in with bell peeper
1 dollop of sour cream on top of each soup served
This can be garnished with a dollop of sour cream.