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Monday, December 28, 2009

Black and White Bean Soup

Despite not having all of the required ingredients (thanks to me forgetting my list on the kitchen counter when I grocery shopped!), this soup still turned out just fine. It was filling and oh so spicy! If you don't like a ton of heat, I recommend scaling back on some of the spices. Eating this with tortilla chips helped to balance the flavors, as would some sour cream or avocado. I must say, winter's only (seriously, ONLY) redeeming factor, is the abundance of soups!

Black and White Bean Soup

-1 15 oz can black beans, rinsed
-1 15 oz can white beans, rinsed
-1 15 oz can fire-roasted diced tomatoes (with chilies, optional)
-3 cups chicken broth
-1 tbsp olive oil
-1 medium red bell pepper, diced (omitted, thanks to my forgetfulness)
-1 medium onion, diced
-1 tsp. minced garlic
-1 tbsp chili powder
-2 tbsp cumin
-1 tsp cayenne pepper (optional)
-1 1/2-2 cups frozen yellow corn (omitted, thanks to my forgetfulness)

1. In a medium saucepan, heat olive oil over medium high heat. Add onion, pepper, and garlic and cook for 2-3 minutes, or until fragrant. Season with chili powder, cayenne pepper, and cumin; cook for 3-5 minutes.
2. Add beans, tomatoes, and broth. Cook over low heat for 20-25 minutes, or until mixture begins to simmer, stirring frequently. About five minutes before removing from heat, add corn and stir to combine.
3. Place 2/3 of the soup in a blender and puree until soup reaches desired consistency. Combine pureed soup with the rest of the batch; served with crushed tortilla chips and shredded cheese.