Friday, March 21, 2014

In The Kitchen - Black Bean Soup w/ A Twist

Black Bean Soup recipe by Bella Bella Vita

I am on such a soup kick lately and just can't get enough!  I saw a unique Black Bean Soup recipe from Dave Lieberman on Food Network that had Worcestershire sauce and ketchup in it and had to create my own version.  This recipe is so easy to make and super quick.  I was quite pleased with the results and hope you will be too!

Black Bean Soup
recipe by:  Laura Jolna
adapted from:  Dave Lieberman / Food Network
Prep Time:  10 min (including roasting time)
Cook Time:  10 min
Makes:  approx 4 servings

  • 1 Tbsp extra-virgin olive oil (my favorite is McEvoy Ranch)
  • 2 cans of low-sodium black beans (15 oz each), drained
  • 1 small sweet onion, chopped  
  • 1/2 tsp chili powder
  • 1 Tbsp ketchup
  • 1 tsp Worcestershire sauce
  • 1 Tbsp tomato paste (I used sun-dried tomato)
  • 1 Tbsp mild fire roasted green chiles (canned)
  • 1/4 -1/2 tsp kosher salt
  • 2  cups low sodium chicken stock (I use Trader Joe's)
  • Greek yogurt for topping (I use 0% Fage)
  • cilantro for topping, chopped
    • Pulse black beans in Cuisinart or blender until roughly chopped.
    • In a medium dutch oven or soup pot, heat olive oil over medium high heat and add onion.  Sauté until onions are translucent, approx 5-8 min.
    • Add chili powder and stir for a minute until fragrant.
    • Add black beans, ketchup, Worcestershire sauce, tomato paste, green chiles, chicken stock, salt & pepper.
    • Cook over medium high heat until thoroughly heated (approx 10 minutes).
    • Remove from heat and blend soup until smooth with a hand blender or regular blender.  If soup is too thick, add more chicken stock and blend to the desired consistency.  
    • Serve with a dollop of greek yogurt and a sprinkle of chopped cilantro.  Enjoy!
    Buon Appetito!

    The Hunger Site

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