There are those days (or nights) when only a piping hot bowl of soup will do! When that mood strikes, try this smooth black bean soup, filled with spices.
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1 tablespoon extra virgin olive oil
1 cup onion, diced
2 teaspoons fresh garlic, minced
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cumin
2 cups water & 1 tablespoon natural vegetable base (or 2 cups vegetable stock)
15-ounce can black beans, drained and rinsed
1/3 cup poblano pepper, charred, peeled, seeded and chopped (approximately 1 poblano pepper)
- In a large pot, on medium heat, add oil and sauté onion until transparent. Add garlic and sauté two minutes.
- Add tomato paste and sauté two minutes to caramelize tomatoes, add remaining ingredients. Bring to a simmer, turn off heat, then remove from stove and puree with vertical immersion blender until fully blended.
- Serve or allow to cool, cover, label, date and refrigerate.
Nutrition information (per serving)
Makes 5 servings (1 serving = 3/4 cup)
Sodium: 360 mg
Sugar: 2 g
Cholesterol: 0 mg
Saturated Fat: 0 g
Fiber: 5 g
Protein: 5 g
Carbohydrate: 19 g
— Created by Jim Perko, CEC, AAC.
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