This recipe came from my friend Leslie, the Mom of my son's BFF. Leslie made this soup for dinner one nite while Garrett was staying over and he RAVED about it for weeks! I don't know if your kids like beans, or request beans, but mine do not. Ever. EVERRRRRRR. Well, except this once. :)
I followed the recipe exactly, except for the yogurt topping. I had never tried Greek yogurt before, and I hope to not try it again soon. **shiver** Instead I topped the soup with the chopped cilantro and shredded mexican blend cheese.
Also, I chopped ALL the veggies in my little slicer dicer machine so there were no big chunks. (my picky eaters hate chunks) Then I threw it all into the oiled pot and continued per recipe.
Black Bean Soup
Prep: 25 min
Cook: 45 min
1 1/2 Tbsp. canola oil
1 medium onion diced
3 cloves garlic, minced
1 medium red bell pepper, seeded and diced.
4 carrots, diced (about 1 cup)
3 ribs celery, thinly sliced
1 Tbsp. chili powder
1/2 tsp. cumin
6 cups low-sodium chicken broth
4 15oz. Cans black beans, drained and rinsed
Salt and pepper
6 Tbsp. low-fat Greek yogurt
2 Tbsp. chopped cilantro
1 Warm oil in large saucepan over medium-high heat. Add onion, garlic,
bell pepper, carrots and celery; cook, stirring occasionally, until
softened, about 12 minutes. Add chili powder and cumin. Sauté for about 3
2 Stir in broth and beans, then bring to a boil.
Reduce heat to low and simmer for 25 minutes, stirring occasionally.
Remove 2 cups of soup and purée in a blender. Stir puréed soup back into
pot and cook 5 minutes longer. Season with salt and pepper.
3 Spoon soup into bowls, top with yogurt and cilantro and serve.