Easy to make, great for Lent or Vegetarians! Feel free to get creative with whatever vegetable are in season or you have lying around the house. This is a great recipe to sneak in lots of veggies or even fake meat, because the flavor of the spices and green chilis will make anything taste good!
Ingredients:
- 2 Tbsp. Olive Oil
- 1/2 Onion, diced
- 1/2 tsp Salt
- 2 cloves Garlic
- 1 tsp. ground Cumin
- 1/2 tsp. paprika (if you have it)
- 2 cans Black Beans, rinsed under cold water
- 2 cups Chicken Stock (or Vegetable stock if you really want it vegetarian)
- 1 can diced Tomatoes
- 1 small can Green Chilis (whole or diced)
Health tip: if you ever want to sneak some more veggies into soups without people knowing, try sautéing them and then blending them up with some of the chicken stock. This works if you want to make the soup thicker. I do this with cauliflower when I want soups to be creamy without using dairy.
Steps:
Heat oil over low heat in a heavy saucepan. Add onion and saute slowly until it starts to turn a little brown. Add salt, garlic and Cumin and cook for about a minute or two.
Add the rest of ingredients into the pot, cover and cook slowly for an hour or more over low heat. This can also been done in a slow cooker and cook for 5-6 hours on low or 2 hours on high.
Blend with an immersion blender or in batches in a blender (be careful to fill only half way if it is hot liquid, unless you like to clean up hot messes).
Serve hot with your choice of: Cheese, Sour Cream, Plain Yogurt, Cilantro, Green Onion, Tortilla Chips.