Recipe by Our Best Bites
1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained- I use dry beans.
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.
**If you use dry black beans, make sure you prepare them in the morning, otherwise you'll need to use canned. What I usually do is take about 1/2 cup dried beans and rinse them. Then I place them in a pot and boil them for 10 minutes and then turn off the heat and let them sit covered for the rest of the day. It usually takes 6 hours to soften the beans, if you want to speed it up, just boil them for another ten minutes after you let them sit for 3 hours. That should do the trick.
Place
a large stock pot on the stove-top and set to medium-high heat. When
pan is warm, add olive oil. Add carrots, celery, onion, and garlic and
saute 4-5 minutes.
Add
in the black beans, chilies, and beef broth. Stir to combine and then
add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat. Remove bay leaf from soup.
Place
soup in a blender. (You could use an immersion blender in place of this
step) Place lid on blender, but remove the stopper in the lid to let
heat escape. Place a paper towel over the hole to avoid splatters.
Puree
soup until completely smooth. Optionally you could pulse until a
semi-chunky soup is achieved. Squeeze in the juice from one lime and
pulse to combine.
Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.
Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber
2 Weight Watcher points
