Tuesday, March 9, 2010

Black Bean Soup

so this is TGI Fridays recipes out of one of my very favorite cookbooks - its called topsecret restaurant recipes 2. Yes, I have both and love both, but if I could only buy one it would be this one. Warning, its not the prettiest to look at - but yum its delicious

2 TBSP Vegetable oil
3/4 c. diced white onion - I use yellow if I don't have white
3/4 c. diced celery
1/2 c. diced carrot
1/4 c. diced green bell pepper
2 tbsp minced garlic
4 15oz cans black beans
4 c. chicken broth
2 tbsp apple cider vinegar
2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp liquis hickory smoke

Can garnish with shredded cheddar / monterey jack cheese blend / chopped green onion

Heat 2 tbsp of oil in a large saucepan over med / low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (sweat) for 15 minutes or until the onions are practically clear. Keep the heat low enough the veggies don't brown. While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water. Measure 3 cups of the drained and rinsed beans into a food processor with 1 cup of the chicken broth. Puree on high speed until smooth. When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken broth, and every other ingredient in the list, into the pot. Bring the mixture to a boil, then reduce heat and simmer uncovered for 50-60 minutes or until soup has thickened and all the ingredients are tender. Serve the soup topped with a couple tablespoons of the cheese blend and a teaspoon or so of chopped green onion. Makes 6 1 cup servings


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