Tuesday, October 19, 2010

Maui Black Bean Soup (with carrots, celery, red pepper, and onion)

Last night I made another really good soup, using up a lot of our Bountiful Basket veggies from the past couple of weeks . . . carrots, celery, red pepper, and onion.  It was fairly simple to prepare and both my husband I loved it!  We both packed it away in our lunch sacks for work today and are excited for a good lunch.

We served this with a salad made with lettuce, cucumbers, tomatoes, and red peppers.  Again, ALL from our Basket!  I was thrilled with the outcome and the fun of using all Bountiful Basket veggies! 

(By the way, I don't know what's happening with this post, but I can't get the all caps to go away when I post it!  It's not typing in all caps.  It just shows up when I post it.  So, sorry it's kind of hard to read.  Silly, silly computers.) 

Maui Black Bean Soup 

2 Tbsp extra virgin olive oil
2 ribs celery, trimmed and chopped ( I don't like celery so I omit these)
1 - 2 fat carrots, peeled and chopped
1 onion, peeled and chopped
1 red pepper, seeded and deveined, chopped
1 green pepper, seeded and deveined, chopped
2 cloves garlic passed through a garlic press
1 tsp dried cumin
1 tsp dried oregano
1 tsp dried basil
1 tsp chili powder
1/2 tsp cayenne pepper
4 cups low sodium chicken or vegetable stock
2 x 15 oz cans low sodium black beans
1 x 15 oz canned diced tomatoes (I think it would be so yummy to use fresh tomatoes too!)
2 cups fresh corn kernels
sea salt and fresh ground black pepper

1.  In large skillet, heat olive oil over medium heat.  Add celery, carrot, onion, and bell peppers.  Saute until onion becomes translucent, about 8 minutes.  Add garlic.  Cook another 2 minutes.

2.  Add stock or cooking liquid of your choice, beans, tomatoes and spices.  Bring mixture to a boil and then reduce heat.  Cover and let simmer for about 20 minutes.  Using an immersion blender (I use my food processor), puree soup to desired consistency (we left ours a little chunky).  Add corn and let simmer for 5 minutes.  Season with salt and pepper.  Serve hot.  Makes 8 servings.

Recipe Source: my boss's wife :)

p.s...Have you entered our giveaway yet?  if not, go here and be sure to get your name in the hat!  The bags are SO cute and are a great way to pick up your Saturday morning goodies!


Lisa-Marie said...

YEP! Eating that this week, for sure! Sounds delish.

Nisha said...

This recipe looks so good! I'll be posting it on a Healthy Mom's Kitchen mene plan soon!! Thanks :)