Monday, December 28, 2009


Here is Soup #3. This recipe was given to me by Emily, and is so delicious that it was added to my "Favorites" the first time I made it.


3 cans black beans - drain and rinse
3 ribs celery w/ leaves, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, minced
2 T. olive oil
2 cans broth (or 3-4 cups)
1 14.5-oz. can RoTel tomatoes w/ chilis, undrained
1 T. ground cumin
1 1/2 t. ground coriander
1 t. hot sauce
1/4 t. pepper
1 bay leaf
1 t. lime juice
sour cream, optional

Mash 1 can black beans; set aside. Saute vegetables in oil until soft. Stir in rest of ingredients and spices, except for lime juice and sour cream. Bring to boil; reduce heat, cover, and simmer 15 minutes. Stir in lime juice just before serving. Garnish with sour cream if desired. Delicious served with cornbread! Serves 4-6.

(Note: My family doesn't like a ton of "heat", so I modified the recipe slightly by adding a fourth can of beans and an additional can of tomatoes without chilis. Also, I didn't add the hot sauce, but provided it as a condiment for those with bolder tastes. With these changes, the soup was pleasantly spicy, but not overwhelmingly hot.)


Niki said...

I have been looking for a good black bean soup recipe. I'll have to try this one!

Camille said...

It's a big plus to me that this recipe is made from ingredients that are easy to keep on hand. Also, it comes together quickly - great for those days when dinnertime sneaks up before I know it and I'm too tired to cook a big meal. Hope you enjoy it, Niki!