After last week’s chili I was in the mood to try another bean soup. I came across this recipe on Little Miss Foodie Two Shoe’s blog (the recipe was originally from the December 2008 issue of Gourmet magazine.) I decided to throw in some fresh carrots that we picked up at the farmers market and I think it made a nice addition. Also, since I like a bit more heat in my spicy soups, I added a few drops of hot sauce to my bowl and topped it all off with a dollop of sour cream and a squeeze of lime. All in all this recipe got a thumbs up at our house and the bonus is it that a cup is only about 250 calories. (Of course, that’s before you add the sour cream, but who’s counting?)
P.S. Remember to wash your hands thoroughly afterwards or wear gloves when chopping jalapenos. I learned this the hard way!
Spicy Black Bean Soup Recipe:
2 teaspoons olive oil
1 medium white onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
1 fresh jalapeno (2 inches) seeded and minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 (15 ounce) cans black beans, 1 drained and rinsed, 1 with liquid
2 1/2 cups chicken stock/broth*
1 bay leaf
optional garnishes: chopped green onion, sour cream, lime
*Use vegetable stock to make this dish vegetarian.
Heat oil in a 4-to 5-quart heavy pot over medium-high heat, then saut
I am trying to eat healthy. I’ve had way to many burgers in my lifetime. Soup and salad is all that I will order when I eat out now. And I am learning to cook soup at home with fresh ingredients too. They taste so much better and are healthy.