Saturday, August 08, 2009

Black Bean Salsa Soup

With all those lovely heirlooms around, I have to admit, I haven't cooked much lately. But this smoky soup with corn, peppers, and tomatoes requires minimal cooking and makes good use of all that fabulous summer produce. It's a crowd pleaser, vegan, and full of nutrients!

Black Bean Salsa Soup:
1/2 large onion, cut into medium cubes
1 tsp olive oil
1 large jalapeno, deveined, seeded, and chopped
1 red bell pepper, deveined, seeded and chopped
2-3 small mulit-colored peppers, seeded and chopped
1 large poblano pepper, roasted, skin scrapped, deseeded and chopped
16 oz vegetable broth (I used Imagine organic)
2 medium large tomatoes, chopped
1 corn tortilla, julienned ( I used Food for Life's Sproutd Corn Tortillas)
1 can black beans, rinsed
1 bunch cilantro, chopped
1 large ear corn kernels

Heat the oil in a heavy bottomed pan and cook the onions for 4-5 minutes over low heat. Add the jalapeno, red bell pepper, multi-colored peppers and the roasted poblano pepper. Cook for 2-3 minutes. Add the vegetable broth and bring to a boil. Turn down to a simmer and add the tomatoes, corn tortilla, and black beans. Cook for 5 minutes, then add the cilantro and corn kernels. Cook 2-3 minutes, the serve!


Blogger Christine said...

This looks so delicious Catherine. And so healthy. I'm sending this link to my vegan son. Thanks!

3:33 PM  
Blogger Beatrice said...

That is a very appealing photo -- which is hard to do with soup!

5:12 PM  
Blogger Bernie Gudgeon said...

As someone who barbeques dead animals three times a week, you’re fast making a vegetarian of me.

1:16 AM  
Blogger Catherine said...

Thanks for the compliments! Esp, Bernie's!

4:02 PM  
Anonymous kyh said...

looks sooooooooo delicious. i'd love to taste that!

5:06 AM  
Blogger Lady Amalthea said...

Looks phenomenal! One day, when there's lovely fresh produce again, I really look forward to making this!

2:18 PM  

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