Wednesday, August 20, 2014

Black Bean Soup

Serves 3-4
Olive Oil - 1 tbspn
Onion - 1 cup, chopped
Garlic - 2 cloves, chopped finely
Jalapeno - 1, de seeded and chopped finely
Corn Kernels - 1/2 cup, frozen
Black Beans - 1 - 15 ounce can drained or 1 cup dried beans soaked and cooked
Cumin Powder - 1/2 tsp
Veg Broth - 1 cup or Water
Cilantro - 3 tbspns, chopped finely
Salt and Pepper to taste

For the topping;
Sour Cream
Tortilla Chips

Heat olive oil in a pot and saute the garlic, jalapenos and onions till the onions turns translucent. Add corn, veg broth, black beans, cumin powder, salt, pepper and half of the cilantro. Reduce heat, cover and let it cook for 10 minutes. Let it cool completely. Take half of the soup and blend it in a blender until smooth.
Return this puree to the soup pot and cook till the soup thickens approx for 2 - 3 minutes.
Top it with the remaining cilantro, sour cream and avocados. Serve it with Tortilla Chips!

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