
This makes enough to freeze half for later use.
Home Cookin 4.9 Chapter: Soups and Stews
Heddy's Black and Red Bean Soup
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
6 cloves garlic, chopped
1 tsp ground cumin
1 Tbsp chili
salt and freshly ground black pepper to taste
4 c. vegetable broth, or 2 c. if using cooked beans with liquid
2 15-oz. cans black beans, drained and rinsed, or 2 c. cooked with liquid
2 15.5-oz. cans kidney beans, drained and rinsed, or 2 cups cooked
1 16-oz. bag frozen corn
1 14.5-ounce. can diced tomatoes, with liquid
Heat oil in a large pot over medium-high heat. Add onion, celery, carrots and garlic; cook and stir until onions wilted. Season with cumin, chili powder, and black pepper. Pour in the vegetable broth, black beans, and 1 can (or 1 cup) of the red beans. Bring to a boil.
In the meantime, combine the remaining can of red beans with the crushed tomatoes in blender or food processor, or use a hand blender. Process until smooth. Pour into the soup pot and stir to blend. Reduce heat to medium and simmer for ten minutes. Add corn and simmer an additional five minutes, or until vegetables are tender.
Servings: 4
adapted from a recipe posted by HEDDY66 at allrecipes.com
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