Revised Mexican Black Bean Soup

2020-04-26
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 60m
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Nutritional Info

This information is per serving.

  • Calories

    150
  • Fat

    10

Ingredients

  • 1 Tbsp. olive oil
  • 1/2 cup green bell pepper, chopped
  • 1 cup onion, chopped
  • 1 cup tomato, chopped
  • 1 jalapeno, seeded and diced
  • 2 garlic cloves, minced
  • 1 qt. (4 cups) low sodium vegetable broth (choose one without sweeteners, mushrooms, or yeast)
  • 1 cup water
  • 2-15 oz. cans black beans, drained and rinsed
  • 2 tsp. cumin
  • 1/4 tsp. black pepper
  • 3/4 tsp. salt
  • 1/2 cup quinoa
  • 1/4 cup cilantro, chopped
  • garlic salt, to taste
  • Spanish smoked paprika, to taste
  • pinenuts for topping

Basil and Cilantro Pesto

3 cups packed fresh basil
1/2 cup packed fresh cilantro
2 cups almonds or pine nuts (or a combination of both)
6 cloves garlic
1 cup olive oil
salt to taste
1 1/2 Tbsp. lemon juice

Method

Step 1

In a large skillet, saute onion and bell pepper in oil over medium heat for 5 minutes. Add garlic and saute for 2 minutes. Add the rest of the ingredients, except the tomatoes, cilantro, and pinenuts. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes. In the last 5 minutes, stir the tomatoes in, cover, and let simmer until done. When the soup is done cooking, stir the cilantro in. Garnish with avocado and pinenuts.

Step 2

Lunch: My salad consisted of romaine salad mix, zucchini, tomatoes, green bell pepper, red onion, and black beans.

Step 3

Dinner: I decided on brown rice pasta with my revised pesto recipe, because we already had everything on hand.

Step 4

Basil and Cilantro Pesto 3 cups packed fresh basil 1/2 cup packed fresh cilantro 2 cups almonds or pine nuts (or a combination of both) 6 cloves garlic 1 cup olive oil salt to taste 1 1/2 Tbsp. lemon juice Add all ingredients to a blender or food processor and blend until smooth. Pour over the pasta of your choice.

 

Bon Appetit!

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