Monday, February 11, 2013
Black Bean Soup - SRC
I didn't think, it would confuse me to change the week, I posted for SRC but it does. When I had the first week, a new month meant SRC. The second week means, I have to be a big girl and simply remember. Whatever the week, I do love the Secret Recipe Club.
This month, I had an interesting blog, Wholesome RD. OK, I did not know what RD stood for. I am ashamed of myself. The fun, I had though, making up RD titles.
Radish Daikon (backwards)
What else do I have to do in my spare time? Sure.
I always find recipes on any blog, I look at, so that in itself means little. The difference was that I found really interesting recipes that I liked and had not made before.
Soft Garlic Pretzels
Spinach Artichoke White Bean Crostini
Crock Pot Honey Sesame Chicken
Mexican Mac and Cheese
That is just the beginning. Erin is a Register Dietician (RD) who lives in Chicago with her husband and son. Surprise, she loves to cook. She also loves to run and travel and she has traveled extensively.
When it came time to select a recipe to make, it came easy because it was dinner and my hubby was walking around, mumbling 'soup", a clear signal, I could have a happy husband if I made soup.
I found the Black Bean Soup and yes, I had a happy hubby.
Black Bean Soup (adapted)
1 medium onions, chopped
1/2 teaspoon minced garlic
1 cup reduced-sodium vegetable broth
1 (15 ounce) can diced tomatoes
1 Tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
1/2 Tablespoon cumin
1 (15 ounce) cans black beans, drained but not rinsed
Freshly ground black pepper
1 bunch parsley
juice of 1/2 lime
Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute.
Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with pepper.
Meanwhile, chop the parsley coarsely and stir it into the soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes.
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