Thursday, February 16, 2012

One More Time...

Another soup recipe.  I know, I know.  You're probably sick of all the soup I've been making.  But this one is fast and flexible.  And, if you're having the same miserable weather I am, this soup will jazz up your day a tad.

I served my soup for lunch with a slice of reduced sodium Ezekiel Bread topped with 1/2 cup sliced avocado.

~ Food Science Time ~

I'm no Sheldon Cooper, so here goes...
People ask me how to keep avocado from turning brown.  I rinse my hulled avocado under running water, then I drizzle lime juice on it.  The water rinses away the component that helps oxidize the avocado flesh and the citric acid in the lime juice helps preserve it.  Our culinary nerd moment is now complete.

Quick Black Bean Soup
Serves 6 


2 tsp. safflower or olive oil
1 onion, diced
1 Cubanelle pepper, diced
1 Serrano, diced (optional)
2 cloves garlic, diced
1 tsp. Mexican oregano
1/2 tsp. ground cumin
2 (15 oz.) cans of seasoned black beans
1 (14.5 oz) can of fire roasted diced tomatoes
2 cups chicken broth
A bunch of cilantro, rinsed and chopped
2 tbsp. Hatch roasted green chiles, mild (optional)

In a large Dutch oven, heat oil over medium.  Add onion, Cubanelle, and Serrano.  Saute for about five minutes.  Add garlic, oregano, and cumin.  Saute for one more minute.

Add in beans (entire cans, do not rinse or drain), tomatoes, broth, cilantro, and chiles.  Simmer for 20 to 30 minutes.  Blend with an immersion blender until 2/3 of batch is blended.  Cook for 5 more minutes on a full simmer until heated through.  Serve immediately.

Weight Watchers Points+ per bowl: 3 per one cup bowl, the avocado sandwich was another 4+ points

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