Sunday, January 23, 2011

Black Bean Soup

1 tbsp oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 medium carrots, shredded
3 big leaves of swiss chard, shredded
2 garlic cloves
4 cups vegetable broth
2 cans (15oz) black beans
2 ripe large tomatoes
1 tsp dried thyme (I added more)
1 tsp salt
fresh ground pepper
fresh minced cilantro for garnish
balsamic vinegar

In a large soup pot, heat the oil over medium heat. Add the onion, celery, carrots, and garlic. Cover and cook until tender, stirring occasionally, about 10 minutes. Meanwhile drain and rinse 1 of the cans of black beans and puree with the 2 tomatoes. Add the broth, pureed beans/tomatoes, other can of beans (rinsed and drained) swiss chard, thyme, salt and pepper to the onion mixture. Bring to a boil, then reduce the heat to low and simmer, uncovered for 45 minutes.
Ladle the soup into bowls and garnish with cilantro and a splash of balsamic vinegar.

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