Sunday, January 23, 2011

Still on the topic of food: Black bean soup

Another gluten free vegetarian recipe that Matt will eat. It was great served with gaucamole. This batch made dinner and enough for 2 bowls of leftovers.

Black Bean Soup
1 teaspoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 15-ounce cans of black beans, rinsed
1 cup corn
1 can diced green chilis
2 cups vegetable broth or water
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon cayenne
1 teaspoon cumin
Squeeze of lime juice

Saute the onions and minced garlic in oil. Once the onions have become translucent add remaining ingredients. Simmer over medium heat, stirring occasionally. Taste-test the soup after 20 minutes and remove from heat once the beans are cooked to your liking.
Top with cheese and gaucamole and serve.

Next up: Tonight's Dinner will be Peanut Sauce with tofu and veggies over rice.


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