Maui Black Bean Soup
Everything in this soup happens to be things my family loves. I knew as soon as I saw the recipe that it would be a hit and it certainly was. You can puree this soup once it is cooked but we never do and eat it as is.
2 Tbsp extra virgin olive oil
2 ribs celery, trimmed and coarsely chopped
1 fat carrot, peeled and chopped
1 small purple onion, peeled and chopped
1 red pepper, seeded and chopped
1 grn pepper, seeded and chopped
2 cloves garlic passed through a press
1 tsp dried cumin
1 tsp dried oregano
1 tsp dried basil
1 tsp chili powder
4 cups low sodium broth chicken or vegetable broth
2 15oz cans black beans
1 15 oz can diced tomatoes
1 cup fresh corn kernels
sea salt and fresh ground black pepper
In a large skillet, heat olive oil over medium heat. Add cerery, carrot, onion an dbell peppers. Saunte until onion become translucent, about 8 minutes. Add garlic and spices. Cook another 2 minutes
Add stock or cooking liquid of your choice, beans and tomatoes. Bring mixture to a boil and then reduce heat. Cover and let simmer for about 20 minutes. Using a hand held blender, puree soup to desired consistency. Add corn and let simmer for 5 minutes.. Season with sea salt and fresh ground pepper. Serve hot with freshly sliced parmesan cheese..
I didn't have corn and didn't puree the soup...