Black Bean Soup
QUICK FIX
By LINDA GASSENHEIMER
Tribune News Service (TNS) I find these busy winter days call for a thick, comforting soup. This Black Bean Soup is the answer.
It’s a vegetarian meal that’s easy and quick to make.
The soup has its roots in Latin America and the Caribbean, where it is made with dried black beans. I’ve shortened the time by using canned black beans while the addition of spices produces a traditional flavor.
Black Bean Soup
1 tablespoon olive oil 1 cup diced onion 1/2 cup diced carrots 1/2 cup diced celery 1 teaspoon ground cumin 1 teaspoon ground coriander, 4 garlic cloves, crushed 2 cups reduced-sodium canned rinsed and drained black beans, 2 cups unsalted vegetable broth Salt and freshly ground black pepper 2 tablespoons reduced-fat sour cream 2 tablespoons chopped or snipped chives 1 small avocado, skin and seed removed and sliced 2 slices whole wheat baguette
Heat olive oil in a large saucepan. Add the onion, carrots, celery, ground cumin, ground coriander and garlic. Saute 3 to 4 minutes.
Add the drained beans and broth. Bring to a simmer and gently cook for 20 minutes. Remove to a food processor or blender and puree. Add salt and pepper to taste. Spoon soup into 2 large soup bowls. Add the avocado slices to the bowls Spoon one tablespoon of sour cream in the center of each bowl. Top the cream with the chives. Serve with baguette.
Yield 2 servings
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”
Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes. com.
This Black Bean Soup is a vegetarian meal that’s easy and quick to make.
