Black Bean Soup

Black Bean Soup

It’s December!  Where has 2011 gone?  It feels like just a couple months ago we were celebrating Independence Day with hot dogs and fireworks, but here we are…in the throes of Christmas preparations (and I’m loving every minute of it!).  After the delicious, but oh-so-un-waist-friendly Thanksgiving festivities and in between the thigh dwelling Christmas cookies, I decided dinner should be something healthful yet hearty.  I absolutely love Panera’s black bean soup and decided to create a knock-off of it to provide a flavorful, filling and low calorie dinner option!  Boy was it a success!  Lots of flavor, while fantastically low calorie.  Served with some baguette slices and a salad, you’ve got yourself a meal!

Ingredients
Olive oil

2 Onions, chopped

¾ Cup carrot, chopped

2 Ribs celery, chopped

1 Poblano, seeds removed and chopped

8 Cloves garlic, minced

4 Teaspoons cumin

2 Jalapenos, chopped – seeds removed if you don’t want the heat

4 15-to-16 oz. cans black beans, undrained

2 15-oz. cans petite diced tomatoes in juice

3 Cups low sodium chicken stock

2 Tablespoons cilantro, plus more for garnish

Step 1

This recipe begins as most of my recipes do, with vegetable prep!  Go ahead and chop the onions, carrot, celery, poblano, garlic and jalapenos. 

When it came to the jalapenos, I decided to remove the seeds from one and not from the other.  I like some heat, but not too much.  But you can do whatever your little heart desires!  Oh, and while you’re at it, you might as well chop the cilantro for later too.

Step 2

Heat about 3 tablespoons of olive oil in a large pot over medium-high heat.  Add the onion, carrot, poblano and celery.  Sauté the vegetables for about 6 minutes, or until they begin to soften.  Then add the garlic and sauté for 1 minute.  Mix in the cumin and jalapenos. 

Then add the beans, tomatoes and stock and bring the soup to a boil.  When it boils, reduce the heat to medium and cover for about 15 minutes, or until the carrots are softened.  Add the cilantro.

Step 3

Remove the soup from and heat.  Take about 5 cups of beans and vegetables from the soup (it's okay to get some of the liquid too) and set aside.  Then use an immersion blender, blender or food processor to puree the rest of the soup until it is smooth. 

Combine the puree and whole vegetables in the pot again and simmer another 15 minutes, uncovered.  Season with salt to taste and serve with a cilantro garnish.

Enjoy!  Happy shopping and cookie baking!