OUR FAVORITE RECIPES - BLACK BEAN SOUP
I've asked one of my favorite chefs, Chef Jill, owner of Centered Chef Chicago to give us a recipe that's sure to please.
Chef Jill says, "It's quick and easy, as well as seasonal. You make it in the slow cooker so your
house smells great when you come home (or show your house!)."
Prep time:
10 minutes
Cook time:
6 hours in a slow cooker
Servings:
8
Just 10 minutes of prep in the kitchen, then you can head to work while the soup cooks without you! Make a double batch so you have leftovers to freeze.
INGREDIENTS
2 tablespoons extra virgin olive oil
2 ounces low-fat ham or low-fat turkey ham, chopped into ½-inch cubes (optional)
1 medium-size yellow onion, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans, picked through for stones and rinsed
2 TBL dried porcini mushrooms
5 cups water
2 tablespoons fresh lime juice
salt and ground black pepper
GARNISHES
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro
INSTRUCTIONS
Heat extra virgin olive oil in a skillet over medium heat. When oil is warm (about 30 seconds later), add optional ham, onions and both bell peppers. Cook until the vegetables are soft and beginning to brown, about 8 minutes.
Add garlic and cumin. Stir 1 minute.
Transfer mixture to 6-quart slow cooker. Add beans and water. Cover and cook on low until beans are very tender, about 6 hours.
Transfer 2 cups bean mixture to blender or food processor and puree until smooth. Return puree to remaining soup in slow cooker and whisk to blend. Stir in lime juice. Season to taste with salt and pepper.
Ladle soup into bowls. If desired, spoon a teaspoon of yogurt into each bowl, sprinkle with tomatoes and cilantro and serve.
