Now that Elizabeth is nine months old, the list of what she can't have food-wise is pretty short. We're letting her try all sorts of "grown-up" food, and she seems to find almost everything to her liking. LB and I made this soup the other night, and we figured that we'd at least give her a taste. She gobbled down two big spoonfuls before I took my bowl back from her, and when we reheated the leftovers, she ate a big bowlful (minus the scallions and sour cream).
Black Bean Soup (adapted from Cooking Light)
Ingredients
1 tablespoon olive oil
1/2 cup diced celery
1/2 cup minced onion
1/4 cup diced green bell pepper
3 tablespoons chopped carrot
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
2 cups vegetable broth
1 cup water
3 (15-ounce) cans black beans, rinsed and drained
Sliced green onions (optional)
Light sour cream (optional)
Preparation
Heat oil in a large saucepan over medium heat. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 4 ingredients (through black pepper); sauté 3 minutes. Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
Process till smooth with a stick blender. Garnish with sliced green onions and light sour cream, if desired.
No comments:
Post a Comment