Thursday, February 25, 2010

Daniel's Black Bean Soup

I know that we are nearing the end of winter and soup season, but I thought I’d go ahead and post this anyway.  This is a wonderful, meatless meal that my entire family enjoys.  It’s also a great choice when doing a Daniel fast—hence the name. :)


2 T olive oil
1-2 carrots, chopped
2 ribs celery, chopped
1 small onion, chopped
2 bell peppers (any color), chopped
2 cloves garlic, pressed
1 tsp cumin
1 tsp oregano
1 tsp basil
1 tsp chili powder
2 cans black beans
4 cups chicken or vegetable broth
1 can diced tomatoes
1 ½ cup corn kernels

Heat oil over medium heat.  Add veggies and sauté until onion is translucent (about 8 minutes).  Add garlic and spices.  Cook 2 minutes.  Add liquid, beans and tomatoes.  Bring to a boil, reduce heat, cover and simmer 20 minutes.  Puree’ soup in blender to desired consistency.  Add corn, salt and pepper—to taste.  Simmer another 5 minutes and serve.

This can also be thickened up a bit and not blended to serve over brown rice.