Friday, February 13, 2009

Soup's on

Black bean soup

1-2 tbs olive oil
1/2 medium/large onion, chopped
1 clove garlic, chopped
2 greedy handfuls of baby carrots, chopped

1 large can of black beans, rinsed
16 ounces chicken stock (I use low sodium)
2 shakes cayenne pepper
2 shakes oregano
1 heaping tsp cumin

sour cream
cheddar cheese

In a soup pan, heat oil and cook onion, garlic and carrots for about 5 minutes. Add stock, beans, seasonings, cover and bring to a boil. Reduce heat and simmer 10-15 minutes until carrots are tender. Blend with an immersion blender to desired consistency (I like mine mostly smooth). Garnish with sour cream and cheddar cheese.

This is one of my favorite soups to make and eat.

1 comment:

REG said...

Yum. That sounds great. The girls are so cute.