culinary review
   
   

Smooth Black Bean Soup

Sun Sep 26, 2010 3:40 pm
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Comments: 2 Views: 3875
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General Info
Servings: 4
Total Cost: $3.37
Cost Per Serving: $0.84
Total Calories: 977
Calories/Serving: 244
IngredientVolumeMassCostCalorie
Butter, Unsalted 1 Tablespoon 14.00 Grams $0.06 100
Vegetable Oil 1 Tablespoon 14.00 Grams $0.03 120
Onion, Yellow Diced (1 onion) 1 Cup 160.00 Grams $0.35 67
Carrots (2 carrots, diced) 1 Cup 128.00 Grams $0.14 52
Celery, Chopped (2 stalks) 1 Cup 120.00 Grams $0.13 17
Garlic (2 cloves) 2 Teaspoons 5.67 Grams $0.03 8
Tomato Paste 1 Tablespoon 16.50 Grams $0.06 13
Potato, Baking (2 potatoes, diced) * 200.00 Grams $0.11 186
Pinto Beans, Cooked (or black beans) 1 1/2 Cup 360.00 Grams $0.88 309
Chicken Broth 4 Cups 972.00 Grams $0.43 48
Vinegar, Balsamic 1 Tablespoon 15.00 Grams $0.27 10
Bay Leaf (1 leaf) * 5.00 Grams $0.04 17
Onion Powder 1 Teaspoon 2.30 Grams $0.03 8
Cumin, Ground 1 Teaspoon 2.10 Grams $0.15 8
Paprika 1 Teaspoon 2.30 Grams $0.15 7
Chili Powder 1 Teaspoon 2.50 Grams $0.16 8
Celery Salt 1 Teaspoon 4.00 Grams $0.34 0

Very simple and tasty soup made with black beans - smooth, slightly spicy and with good flavor. This soup is best served with sour cream, grated cheese and salsa. To really give this soup some additional flavor and effect, add sliced avocado and lime wedges on the side and chopped, fresh cilantro.

4 servings

Ingredients:

  • 2 tablespoons butter (or 1 tablespoon butter and 1 tablespoon oil)
  • ½ onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 2 large garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 large potatoes, diced in small cubes
  • 1 ½ cup cooked black beans
  • 4 cups of broth (or water and 2 bullion cubes)
  • 1 tablespoon balsamic vinegar

Spices:

  • 1 bay leaf
  • 1 teaspoon dry onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon celery salt


Method:


Saute the onion, the carrots and the celery in the butter until the onion turns translucent, about 10 minutes. Add the garlic, the tomato paste and the spices. Saute for a few minutes, then add the potatoes, the black beans and the broth.

Cook for about 20 – 30 min until the potatoes are soft. Blend the soup until smooth. Add the balsamic vinegar and add any additional spices if the soup is too bland for your taste.
Serve with sour cream, grated cheese and possibly some salsa on top.



Comments
Tue Feb 10, 2009 12:00 pm
Name: Yuka | Comment: What kind of black beans? Turtle black beans, black soy beans...?

Sun Sep 26, 2010 3:40 pm
Name: Leanne | Comment: I've used both kinds with success. This is one of my favourite soups!

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