So, to start the blog off on its own two feet, I share with you:
Shawn Millard’s Black Bean Soup
Ingredients:
1/2 onion diced
1 jalapeno (seeds removed) diced
1 green pepper diced
1 red pepper diced
3 cloves garlic minced
3 small cans black beans (with liquid from can)
1 small can rotello tomato’s and diced chili’s
chicken stock (use to thin soup if too thick only)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 Tablespoon chili powder (not the super hot kind)
1 Tablespoon paprika
1 teaspoon garlic powder
1 teaspoon black pepper
2 teaspoon salt (more or less to taste)
Sweat the onions, jalapenos, and red and green peppers together until almost cooked (5-7 minutes on medium high heat) continue stirring to prevent burning. Add garlic and spices and cook for 2 more minutes. Add all the black beans and the tomatoes (do not drain either). Add a cup or so of chicken stock just to make sure it has enough liquid but not too much. Cook for about 20 minutes on medium heat. To finish take half of the soup and blend it, then return it to the other half of the soup. Put it in a bowl and serve it with a small dallop of sour cream and just a sprinkle of shredded cheese and you’ve got yourself some black bean soup.
Posted in Recipes by Shawn Millard
