Recipe of the week…finally:)
- 3/4 cup dried black beans, sorted & washed
- 2 teaspoons vegetable-flavored bouillon granules
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 Tablespoons low-fat yogurt, for garnish
- 1 Tablespoon minced fresh chives, for garnish
In a medium saucepan cover beans with water so that water rises 2″ above beans; bring to boil. Boil for about 2 minutes, remove from heat and cover. Let stand for 1 hour. Add bouillon granules to beans; bring to boil. Cover and reduce heat. Simmer for 2 1/2 hours or until beans are tender. Spray a nonstick skillet with cooking spray. Place skillet over medium until hot. Add onion, celery, carrot and garlic. Cook 5 minutes, stirring frequently. Add to the beans, along with cumin and pepper; stir well. Bring to a boil, reduce heat and simmer uncovered 30 minutes. Purée in a blender or food processor. Garnish with yogurt and chives. Makes 3 to 4 servings.
This soup is a great way to fill up without filling out! The base for this soup is black beans (also known as “turtle beans”), which are popular in Mexico and South America. They are available in grocery stores and can be found both in the dry beans and canned beans sections, usually under the name of “frijoles negros”.