Once again a great, healthy recipe from Gina (slightly adapted). This one is very flavorful and chock full of veggies and fiber. Just what I am looking for this week! This is a great recipe to make over the weekend and enjoy all week long.
Ingredients:
For the beans:
1 lb dry black beans
1/2 red bell pepper
1/2 red bell pepper
1 small onion
2 cloves garlic
3 bay leaves
For the soup:
1 tbsp olive oil
1 large onion, minced
1/2 cup chopped parsley
1/2 red bell pepper, minced
For the soup:
1 tbsp olive oil
1 large onion, minced
1/2 cup chopped parsley
1/2 red bell pepper, minced
1-2 jalepenos, minced (optional)
2 medium carrots, shredded
5 cloves garlic, minced
1 tbsp red wine vinegar
1/4 (2 oz) cup white wine
1 tsp cumin
1 tsp oregano
1 chicken bullion (vegans use vegetable bullion)
Salt and black pepper
2 medium carrots, shredded
5 cloves garlic, minced
1 tbsp red wine vinegar
1/4 (2 oz) cup white wine
1 tsp cumin
1 tsp oregano
1 chicken bullion (vegans use vegetable bullion)
Salt and black pepper
Directions:
Rinse beans and place in a large pot with about 8 cups of water. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water).
Drain the water, then add 8-10 cups of cold water when ready to cook.
Mince bell pepper, garlic, and onion in a food processor, then add to the beans along with the bay leaves. Bring to a boil and reduce heat to low. Simmer, covered, for about an hour, or until tender, stirring occasionally. (Add water if necessary).
Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, peppers, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.
Add the vegetables to the soup, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water, if needed. Cover and simmer on low about 15 - 20 minutes. If soup is too watery, allow to simmer, uncovered, until thickened.
Rinse beans and place in a large pot with about 8 cups of water. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water).
Drain the water, then add 8-10 cups of cold water when ready to cook.
Mince bell pepper, garlic, and onion in a food processor, then add to the beans along with the bay leaves. Bring to a boil and reduce heat to low. Simmer, covered, for about an hour, or until tender, stirring occasionally. (Add water if necessary).
Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, peppers, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.
Add the vegetables to the soup, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water, if needed. Cover and simmer on low about 15 - 20 minutes. If soup is too watery, allow to simmer, uncovered, until thickened.
Remove bay leaves, then using an immersion blender
, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot. Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl. Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!
, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot. Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl. Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!Servings: 8
Points Plus: 5
Calories: 234.4
Linked to Blessed with Grace's Tempt My Tummy Tuesday and Prairie Story Recipe Swap Thursday.
Linked to Blessed with Grace's Tempt My Tummy Tuesday and Prairie Story Recipe Swap Thursday.
4 comments:
looks like a good healthy recipe to start the new year off right!! anne
that looks delish!! And perfect for a cold night! I'm putting this on the menu this week!
I can use a healthy recipe this time of year. Thanks!
PS I am super impressed with those renovations of yours.
I love black bean soup, so creamy and delicious, high in fiber too.
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