Monday, January 1, 2018

Black Bean Soup

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Happy New Year, friends! I hope you had an opportunity to take some time off around the holidays. I took most of last week off which, for me, meant catching up on sleep, catching up on some personal stuff that I wanted crossed off my list and playing around in the kitchen.


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Yes, playing around in the kitchen is both a job and a form of relaxation for me, especially when there are no deadlines involved. One thing I especially love to make in cold weather is soup. And, in fact, looking back on the past few New Year's recipes I've posted, they all seem to be soups. To me they're a great tasting comfort food that's also healthy. Without disclosing how tight my jeans are after the holidays, let's just say I could use a cookie de-tox and this fiber filled soup is exactly what's needed.

I've had black bean soups that were very thick and meant to be served over rice rather than actually eaten as a soup. But this recipe is actually for soup and it ticks all the boxes for me - healthy, delicious, easy to make and lasts for a few days. Enjoy!

Black Bean Soup
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by Hungry Couple
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredients (8 Servings)
  • 1 Tablespoon olive oil
  • 1 Onion, peeled and diced
  • 2 Carrots, peeled and diced
  • 2 Cloves garlic, peeled and minced
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon all purpose flour
  • 4 Cups low sodium chicken stock (you may substitute vegetable stock)
  • 3 Cans (approximately 15 oz. each) black beans, rinsed and drained
  • 1 Teaspoon cumin
  • 1 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • Pinch red pepper flakes
  • 2 Tablespoons chopped cilantro (can be omitted or substituted with chives)
  • Sour cream or Greek yogurt for topping
Instructions
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Add the olive oil, onion and carrots to a soup pot and saute for a few minutes until translucent. Stir in the garlic and saute for another minute.

Push the vegetables to the side of the pot and melt the butter in the center. Whisk in the flour until coated and then whisk in the chicken stock.

Add the beans, cumin, salt, black pepper and red pepper flakes and bring to a boil. Cover, reduce the heat to low and simmer for 30 minutes.

Using a stick blender or regular blender, puree about half the beans. You can also do this with a potato masher for a thicker texture. Stir in the cilantro and serve with a swirl of sour cream or yogurt.





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