Friday, 09 October 2015 07:32

Spicy Tomato Black Bean Soup

Serves 8-10

Olive oil, for drizzling, plus 1/4 cup 
Salt and freshly ground black pepper 
1 white onion, dice 
1 green pepper, dice

2 Yukon potatoes, diced 
1 (16 oz.) can of black beans drained and rinsed 
2 cloves garlic, crushed 
3 ½ cups chopped tomatoes

2 cups white wine

6-8 cups chicken stock

¼ cup tomato paste

3 Tablespoons fresh cilantro, chopped

1/2 tsp. paprika

1 tsp. red chili pepper flakes
Salt and pepper to taste

 

In a large stockpot, heat 1/4 cup olive oil and sauté onions, green pepper, red pepper, potato, and garlic until tender.  Add the tomatoes and cook for 3 more minutes. Deglaze with white wine. Add chicken stock, and black beans.  Add cilantro, spices, salt, and pepper to taste.  Bring to a boil. Simmer about 20 minutes. Serve hot, garnished with fresh cilantro.

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