Wednesday, November 9, 2011

Hearty Tomato & Bean Soup

I couldn't decide whether to make a creamy soup or a brothy soup for dinner so I decided to make a creamy tomato broth with chunky vegetables and beans. A perfect combination!

Rich tomato broth with chunky black beans, corn and red bell peppers, perfect for a cold night. This would taste great served with blue corn tortilla strips.

Tomato & Bean Soup
2 tbl extra virgin olive oil
1/2 sweet onion, small dice
1 carrot, small dice
2 garlic cloves, minced
1 heaping tbl tomato paste
2 tsp cumin
1-15oz can diced tomatoes
3 tbl chopped fresh cilantro, divided
2 cups vegetable broth
1 red bell pepper, small dice
1-15 oz can black beans, drained and rinsed
2 cups corn kernels
salt and pepper

In a large pot saute the onions, carrots and garlic with salt and pepper in oil over medium heat until soft and translucent, 7 minutes. Add the tomato paste and cumin and stir to combine. Add the diced tomatoes and 1 tbl of cilantro and bring to a simmer. Cook for 10 minutes then transfer to a blender or food processor and blend until smooth.
Bring back to the pot and add the vegetable broth, red bell pepper, 1 tbl of cilantro beans and corn kernels. Bring back to a simmer, cover and cook for 15 minutes.
Taste and adjust seasonings and garnish with remaining 1 tbl of cilantro.

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