Tuesday, December 18, 2007

Quick & Good Black Bean Soup

I threw this together last night and am enjoying leftovers today for lunch. Good for you, and v. easy to make. Try it:

Chop up and sautee the following in a soup pot with nonstick spray: 1 carrot, 1 piece celery, 1/2 onion. Sprinkle in garlic powder (~1/2 tsp, more if you like), and ~1 tsp oregano. Cook til veggies start to get soft, then add in ~3 cups of broth (vegetable or beef) and one can of black beans (drained). Bring to a simmer, add 1/2 cup orange juice, 2 tsp lime juice, some cilantro if you have it, and some red peppers or hot sauce to taste. Turn to low, go chill out for about 15 minutes, then come back and taste it to see if it needs anything else. If so, toss it in. Otherwise, take about half of the soup and put it in a blender; blend on low speed for ~10 seconds, then return to pot. Stir it all up. Serve hot, with a dallop of fat-free plain yogurt on top. Voila!

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