Tuesday, February 9, 2010

Maui Black Bean Soup

  • 2 tbsp. extra virgin olive oil
  • 2 stalks celery, trimmed and coarsely chopped
  • 1 carrot, peeled and chopped
  • 1 small purple onion, peeled and chopped
  • 1 red pepper, seeded and deveined, chopped
  • 1 green pepper, seeded and deveined, chopped
  • 2 cloves garlic passed through a garlic press
  • 1 tsp. dried cumin
  • 1 tsp. dried oregano
  • 1 tsp. basil
  • 1 tsp chili powder
  • 4 c. vegetable broth
  • 2 15 oz. cans of black beans
  • 1 15 oz. can diced tomatoes
  • 1 c. corn
  • Salt and black pepper

In a large skillet, heat olive oil over medium heat. Add celery, carrot, onion and bell peppers. Saute until onion becomes translucent, about 8 minutes. Add garlic and spices. Cook another 2 minutes.

Add vegetable broth, beans and tomatoes. Bring mixture to a boil and then reduce heat. Cover and let simmer for about 20 minutes. Using a hand-held blender, puree soup to desired consistency. Add corn and let simmer for 5 minutes. Season with salt and pepper. Serve hot.

Recipe via MarthaFry.org

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