Black Bean Soup with Tomato Salsa
For the Soup:
1 1/4 Cups Dried Black
Beans
1/4 Cup Olive Oil
1 Large Yellow Onion,
minced
3 Cloves Garlic, minced
1 Teaspoon Cumin
2 Teaspoons Chili Powder
8 Cups Water (plus extra
water to soak beans)
For the Salsa:
2 Large Tomatoes, peeled,
seeded & chopped
1/4 Cup Red Onion, minced
1/2 Jalapeno Pepper,
seeded & minced
2 Tablespoons Lime Juice
2 Tablespoons Cilantro,
chopped
Salt & Pepper to
taste
a slight drizzle of olive
oil and a touch of balsamic vinegar
Soup:
Soak beans for 3-4 hours
in water, making sure no stones or damaged beans. Rinse and drain.
In large soup pot, warm a little of the olive oil and sauté yellow
onion for about five minutes, add the rest of the olive oil and garlic,
cumin, chili powder. Sauté a few more minutes. Add the
beans
and 8 Cups of fresh water.
Simmer covered until beans become very soft and begin to fall apart, about
2-3 hours. Stir regularly to avoid scorching.
Salsa:
While soup is simmering,
stir all ingredients together and place covered in refrigerator.
When the soup is done, ladle into bowls and garnish with the chilled salsa.
May also use a small dollop of sour cream or a little grating of your favorite
cheese. Tortilla strips and a green salad are an easy compliment
on the side as well. This soup may also be frozen in individual serving
sizes and taken out as needed, or kept in the refrigerator for a few days
for an energy boosting quick meal that is very high in nutrients and fiber.
It will give you a much needed spark of energy to keep you going during
this wonderful yet hectic season! Much Love and Many Blessings!
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