Tuesday, May 23, 2006

Heddy's Black and Red Bean Soup

I found this recipe on Allrecipes.com when I was looking for different things to do with black beans. After making some slight adjustments, it came out really good. The kidney beans give an added dimension to the overall texture and the corn has a strong presence all its own. The original recipe called for 1 tablespoon of cumin and 2 tablespoons of chili powder, which was overpowering the first time I made it. Now I use a smaller amount of each spice and it's perfect. I also used frozen corn instead of the canned as called for in the original version.

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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