Friday Food for Thought—Black Bean Soup

A pot of delicious homemade soup simmering on the back of the stove is one of the things I love about the cooler fall weather. I’m kicking off this month’s Food for Thought with a hearty and delicious recipe for black bean soup.

3 19-ounce cans of black beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 large onion, chopped
4 cloves of garlic, minced or pressed
3 stalks of celery, finely chopped
1/4 teaspoon dried chili peppers
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
salt and pepper to taste
5 cups chicken or vegetable stock
1 28-ounce can diced tomatoes
low-fat sour cream and lime wedges for garnish

In a large stock pot, heat the olive oil over medium heat. Gently saute the garlic, onions and celery until the onions and celery are translucent. Stir in the seasonings—chili peppers, chili powder, oregano, cumin, and salt and pepper—and cook them for about one minute.

Add the stock, canned tomatoes (including the juice) and the black beans. Bring to a boil, reduce heat and simmer for half an hour.

To thicken the soup: puree about six cups of the soup mixture in a blender or food processor, then return the puree to the pot.

Serve in large bowls, garnished with a dollop of low-fat sour cream and a lime wedge.

Hope you enjoy it!

Until later,
Lee

Note: To suit your family’s taste, you can add more or less dried chilies and chili powder, or omit them altogether.