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Black Bean Soup

A few weeks ago I purchased Rick Warren’s The Daniel Plan Cookbook.  Keith and I do the Daniel Fast each year in January and have fallen in LOVE with so many of the recipes. I have been looking for just the right cookbook and I decided to give this one a try.  I have only tried 2 recipes, the first isn’t worth mentioning!  But the 2nd, Spicy Black Bean Soup w/Lime & Cilantro…it’s blog post worthy!

Here is the recipe:

1 Tblsp EVOO
1 Tblsp minced garlic
1 jalapeño pepper, seeded & minced
1 large red onion (I used green onions because that is the only kind Keith will eat!)
1 large tomato, seeded & diced
1 Tblsp chili powder
1 Tblsp cumin
1 bay leaf
1/2 tsp chipotle powder
2 tsp fresh oregano
2 15 oz cans black beans, drained and rinsed (you can use dried beans, will need to cook longer though)
2 14 oz cans vegetable broth
1 lime cut into wedges
1 cup finely chopped fresh cilantro

Heat the oil, add garlic, jaapeno, and onion.  Saute till tender.  Add the tomato and cook another 5 minutes

Add chili powder, cumin, bay leaf, chipotle powder, oregano, black beans and vegetable broth. Stir, bring to boil, reduce heat to allow simmering for about 10 minutes

Remove the bay leaf. Serve it up…sprinkle some cilantro and squeeze some lime over it. Yummy

We ate the soup as is, but you can puree it in a blender if you prefer it that way.

Ummmm, wonderful soup!  It’s on a our list of do overs!  But, it is spicy, so if you don’t prefer spicy, you might want to leave out the jalapeño.

I recommend the cookbook, there are so many recipes that I am looking forward to testing. Next up, is the Herbed Turkey Burgers. Here’s hoping I can swallow ground turkey…it just doesn’t sound appetizing!  But, I’m willing to give it a try…..I hope!


Have a happy Monday!


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