Hurry-Up Black Bean Soup
By Catherine Newman
By the time you open the cans, this delicious, nourishing soup is half made. Put out little bowls of help-yourself garnishes, and it's a dish fancy enough for company.
Total time: 20 minutes
Yield: 6-8 servings
3 tablespoons olive oil
1 onion, finely diced
3 cloves garlic, peeled and finely chopped
1 teaspoon each paprika (ideally smoked) and chili powder
1 8-ounce can tomato sauce
Juice of half an orange
4 15-ounce cans black beans, drained
3 cups chicken broth or water
salt
for garnish: sour cream, diced avocado, chopped white onion, lime wedges, and toasted pepitas (green pumpkin seeds)
Heat the oil in a soup pot and sauté the onion over medium heat until it's translucent, around 5 minutes.
Add the garlic and the spices and sauté another half a minute, until the pot is fragrant, then add the tomato sauce and orange juice and bring to a simmer.
Add the beans and broth or water, along with salt to taste, and bring back to a boil, then turn the heat to low and simmer 15 minutes.
Use a potato masher or hand blender to puree some of the soup, then taste for salt and add more broth or water if the soup is too thick.
Serve with the garnishes.
~*Piper*~
http://groups.yahoo.com/group/a-little-bit-of_everything/
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