Monday, January 24, 2011

Spicy Bean Soup

Okay, so this was supposed to be spicy black bean soup...but I sent Brian to the grocery store for me and he came home with 3 cans of black beans and 1 can of kidney beans. Hmm...so, I improvised. I guess I'm getting good at this cooking thing because my version of the soup turned out really good! It's so healthy and if you don't add the cheese on top it is completely vegan. I will definitely be making this again.













Ingredients :
3 cans black beans
1 can kidney beans
2 large yellow onions (diced)
1 tbsp extra virgin olive oil
2 garlic cloves (minced)
salt & pepper
2 tbsp cumin
1 3/4 cup vegetable broth
3 cups water
1 tbsp cornstarch
1 tsp cayenne pepper

optional toppings -
diced avocado
shredded cheese
chopped cilantro
cholula hot sauce


Directions :
In heavy pot heat oil over medium-high. Add garlic, onions, salt and pepper and cook until golden brown
Next, stir in beans, water, broth, cumin, cayenne pepper
Bring to simmer for 20 minutes
Transfer 2 cups of soup to blender and add cornstarch. Puree until smooth
Return to pot for 1-2 minutes
Add toppings and serve

1 comment:

  1. MMMM sounds great!! Love the Avo & cheese on top!

    ReplyDelete