Thursday, October 16, 2008

Southwestern Black Bean Soup

2 TBS olive oil
1 medium onion, chopped
2 gloves garlic, minced

1 stalk celery, chopped
1 large banana pepper, seeded & diced
1 jalapeno pepper, seeded & diced

1 can petite diced tomatoes, undrained
1 can black beans,rinsed & drained
1 c. frozen corn
1/2 tsp cumin (or more to taste)

3 c. organic vegetable broth (or 3 c. water & good boullion)

shredded cheddar

Heat oil in 4 qt. pan over medium heat. Add onion & garlic & saute until onion just becomes translucent. Add celery & peppers & continue to saute for an additional 2-3 minutes. Stir in tomatoes & liquid, black beans & corn. Mix well. Add cumin. Add vegetable broth, stir well, & bring soup to a simmer; reduce heat to medium low. Cover & simmer for 35 minutes.

To serve, ladle into bowls & sprinkle generously with shredded cheddar.

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