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Cilantro Lime Black Bean Soup

Jazz up your typical black bean soup! By adding lime zest and cilantro you add some complexity and brightness to the beans. If you are looking to add some protein to this meal, make this soup a side dish and pair it with grilled chicken, pork or sauted shrimp. 

Rice and beans on their own make for a complete great meal. Due to the pairing of rice and beans this meal contains complete proteins, which is much more nourishing than eating these food products individually, which each, yes they do contain proteins, but eaten together they complete each others missing amino acids (the building blocks to proteins). Packed with a great source of fiber and nutrients this is a great meal rich in nutrients.

 

Yields 4 servings 

Ingredients:

2 15 oz. cans no salt Black Beans (Whole Foods 365)- 1 rinsed and drained 

1 small yellow onion - small dice 

1 red bell pepper - medium dice 

1 green bell pepper- 1 medium dice

2 garlic cloves- minced 

2 limes zest & juice + some slices for garnish 

1/3 cup cilantro - minced 

2/3-3/4 cup tomato puree

1 tablespoon dried oregano

1 tablespoon red wine vinegar 

1 teaspoon sugar 

2 teaspoons + 1/4 teaspoon ground cumin 

2 tablespoons olive oil 

1 cup stock 

Method:

Cut all the vegetables. 

In a large/medium pan or dutch oven heat the oil over medium heat. 

Add the onions and a pinch of salt. Let this saute for 1 minute. 

Add the red and green bell peppers and garlic. Let this saute for about 30 seconds. 

Then add the dried oregano, red wine vinegar, cumin, and 1/2 the lime zest. 

Season with black pepper. Let this saute for about 2-3 minutes. 

Then add the tomato puree, black beans, stock, sugar, and 1/2 the cilantro. Squeeze 1 of the limes juice. 

Adjust the seasoning, a pinch or two of salt and pepper. 

Bring this to a light boil, lower the heat to low and cover the pot. 

Let this cook for about 20-25 minutes. 

Add the remaining lime juice, zest and cilantro.

Stir and keep the lid half on and let this lightly simmer for another 15 minutes. 

Then turn the heat off, place the lid on the pot to cover and let it sit for about 1-4 hours. The longer it sits the better it will taste. If you can make this dish the day before it will be even more delicious. If you don't have that much time you can serve it and it will still be scrumptious. 

To serve, top with a squeeze of lime juice, a garnish of cilantro and top with wild rice. 

Serve and enjoy! 

 

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