Zesty Black Bean Soup
1 c. frozen corn, thawed 2 Tbls. chopped cilantro ½ tsp. ground cinnamon 2 Tbls. extra virgin olive oil 1 medium red onion, chopped 3 cloves garlic, finely chopped 2 c. baby carrots, thinly sliced 3-4 whole cilantro leaves - garnish 2 cans (15 oz.) black beans, drained & rinsed 1 can (14 oz.) diced tomatoes, with their juice
1 bay leaf 1 tsp. salt
2 Tbls. hot sauce 1 Tbls. ground cumin 1 Qt. vegetable broth
Heat oil over medium heat in large soup pot. Add carrots, bay leaf, and ½ tsp. salt. Cook until carrots are tender, about 7 minutes. Add onions, garlic, & remaining salt, cook 5 minutes more. Add onion, garlic, cumin, cinnamon, beans, tomatoes, & corn. Bring to a boil. Reduce heat & simmer 10 minutes. Stir in hot sauce & cilantro. Serve. Garnish bowls with cilantro leaves. Optional: To spice it up even more, add one 4 oz. can of green chiles.
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Zesty Black Bean Soup.in
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