Wednesday, April 28, 2010

Black bean soup

This is an easy one, adapted from the Eat Clean Diet Cookbook. I modified the measurements, because I like it thicker than the recipe dictates.

2 TBSP olive oil
1 green pepper, diced
1 red pepper, diced
1 onion, chopped
2 carrots, peeled and diced
2 stalks celery, diced
1 TBSP minced garlic
1 TBSP oregano
1 TBSP basil
1 TBSP cumin
1 TBSP chili powder
2 cans black beans, drained
1 can diced tomatoes, drained
3 cups vegetable (or chicken or beef) broth
1 can corn, drained

Add 2 TBSP of olive oil to a pot over medium heat. Add peppers, onions, carrots and celery and saute for a few minutes, until tender. Add garlic and saute for a minute more. Add oregano, basil, cumin and chili powder and saute together for five more minutes. Add black beans, diced tomatoes and broth. Bring to a boil and then simmer for 20 minutes. Remove from heat and emulsify with stick blender. Add corn and stir.

This is a very low fat meal, packed full of flavor and vegetable protein, and a great way to get your veggies in. I like to serve it with a dollop of fat free sour cream.

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