Tuesday, September 30, 2008

Black Bean Soup (Vegetarian)

Jon is going to be away for work for the next two weeks. So, I am taking this time to eat more vegetarian meals. We don't eat meat too too much, but I'd like to try and get my protiens from plant sources (beans, legumes, lentils, tofu, spinach, rice & beans) more often.

I am aiming at being about 80 percent vegetarian while he is away -- and learn some things about incorporating vegetarian meals into both of our diets on a regular basis.

I'll tell you about any new vegetarian recipes I come up with over the next couple of weeks.

This is what I am starting with:

1 can black beans, rinsed
1 tsp. garlic, chopped
1/2 of a small onion, diced
2 T canola oil
1 can diced tomatoes
4-5 slices of jarred jalapenos
1 tsp. FRANKS RED HOT or dash tabasco sauce
1/2 tsp. cumin
1/2 can vegetable stock

Optional: diced red onion, cilantro, sour cream

Gently sweat onion in oil over medium heat in a medium soup pot. Once soft, add in garlic, beans, can of tomatoes, jalapeno slices, cumin, and hot sauce. Stir to combine and heat for a couple minutes.
Add 1/2 can vegetable stock.
Bring to a boil and then simmer for 3-5 minutes.

Carefully spoon about 75% of the soup into a blender, cover, and blend until smooth.

Add back to the pot with the rest of the soup.

Simmer for 10-15 minutes over low/medium heat and serve with chopped cilantro, diced red onion and sour cream.

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