Thursday, February 24, 2011

Black Bean Soup - Mexican Style

Black Bean Soup - Mexican Style ****

Yields: 4-6 Servings


1 onion diced
1/2 green pepper diced
1/2 red pepper diced
2 tsp ancho chile powder
2 tsp cumin
1 can tomatoes and diced chiles
2 cans black beans undrained, unsalted
1/2 cup water or to taste
1 cup fresh cilantro
juice of a lime
Salt & pepper
Chicken or vegetable stock


Saute the veggies in broth until soft. Add the spices and cook until fragrant. Add water, tomatoes and beans.
Cover and cook until the flavors really start to mingle (about 25 minutes).
Add the cilantro and lime. Pull out the handy-dandy immersion blender and puree away.
(If desired/not dieting, serve with a spoonful of sour cream and chopped green onions.) 


I added a handful of fresh spinach to bump up the green quotient.