Wednesday, June 16, 2010

Spicy Black Bean Soup

This soup is nice and thick. It’s great with chips dipped in it—or just by itself. If you don’t want it spicy, just cut out the cayenne.

4 carrots, diced
2 medium onions, diced
1 garlic clove, chopped
2 tablespoons olive oil
1 tablespoon ground cumin
¼ teaspoon cayenne
1 teaspoon ground coriander
4 cups beef broth
½ cup long-grain rice
2 (16-oz) cans black beans with liquid
Salt and pepper to taste

In a large stockpot, cook carrots, onions, and garlic in oil over moderate heat until softened, about 3minutes. Stir in cumin, cayenne, and coriander; cook 1 minute. Add broth, rice, and beans; bring to a boil and then simmer 20 minutes, or until rice is soft. Cool slightly, then using a blender, puree half of mixture; return to pot. Stir in salt and pepper.

Garnish as desired (we used green onion, pepperjack cheese, and avocado tossed in lime juice).

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