Santa Fe Black Bean SoupI made this as a healthy warm "comfy" soup on a rainy day, and it was awesome! Even Jonathan, who doesn't like soup, gave it a thumbs up. Give it a try!
Ingredients:
- 2 tablespoons olive oil
- 4 scallions, finely chopped
- 4 garlic cloves, finely choped
- 1 celery stalk, finely chopped
- 2 teaspoons ground cumin
- 1/8 teaspoon cayene pepper
- 1/8 teaspoon ground black pepper
- dash of salt
- 1 1/2 cups chicken broth
- 2 cans black beans, undrained
- 1 can diced tomatoes, undrained
- 1 lime, juiced
- 1/8 cup fresh chopped cilanto
1. Heat oil in medium saucepan and saute scallions, garlic, celery, cumin, peppers, and salt until vegetables are soft.
2. Add chicken broth, beans, and tomatoes - bring to boil and simmer for 10 minutes.
3. Transfer 2 cups of soup to the blender; blend until smooth and add back to soup. Bring back to a boil and simmer for an additional 10 minutes.
4. Add lime and cilanto.
5. Serve and enjoy!
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