Monday, March 14, 2011

Brazilian Black Bean Soup

So, it's not exactly soup weather here in Denver, but I'm not holding my breath. I know better than to think that spring is here to stay. I love a good soup recipe, so here is a whole week's worth of some of my favorite soups!

The first soup I wanted to feature this week is a Brazilian Black Bean Soup I got from, where else, I serve this with the pao de queijo (but a good crunchy bread would be great as well.) from last week and a good salad. I love the flavors and textures of this soup. It is especially good with the toppings, even though the toppings are not authentic Brazilian. They are oh so good, so don't skip them.

Brazilian Black Bean Soup
1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth (last time I made this I used 1 can chicken broth and 1 can beef broth and it was equally delicious!)
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder (I used closer to 1 t)
1/4 t cumin (I used closer to 1/2 t)
1/2 t dry oregano leaves
1 bay leaf
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc. (I also really like croutons)

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.
Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.

Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber
2 Weight Watchers points
South Beach Diet Phase 2 (eat carrots sparingly)
 Saute the vegetables
 Add in your canned items
Don't forget the seasonings
Blend it
Add your favorite toppings and enjoy!


Alli said...

We are on the same page sister. We had this exact thing yesterday! Love ya.

Grandma Honey said...

As far as I'm concerned, every day is soup weather. And this one is my kind of food, so it's going on my menu for later this week!

Grandma Honey said...

I made this today and we quite liked it. I wasn't sure about Dennis but he said a few times, "This is really good...but it doesn't look so good." Looked good to me!

Julie said...

I'm glad you guys liked it. I wouldn't think it looked appetizing either unless I knew all the yummy stuff that is in it!

denverallens said...

I can't get enough black beans. They could very easily be my favorite food. We'll be making this for Conference today. Yummy!