February 14, 2008

Black Bean Yogurt Soup

I invented this soup out of what was lying around in our fridge and pantry last night. It was *amazing.* And, bonus, it's filling and full of vitamins. We had it with half a spaghetti squash each and neither of us could finish our squash. Enjoy!

-1/2 white onion, diced
-olive oil
-2 tsp cumin seeds, ground in mortar
-1 can black beans, drained
-1 large jalapeno
-1 bunch cilantro, stems chopped off below where the leaves stop
-3 garlic cloves (I used 5, it was too much, but still delicious)
-1/2 cup low fat greek or russian-style yogurt
-salt and black pepper

1. Sautée the onion in olive oil on medium heat 'til almost translucent. Add the cumin. Then add the beans and allow to simmer.

2. In the cuisinart, chop the jalapeno, cilantro, and garlic until it's a finely diced. Then, add the yogurt and puree.

3. Add the yogurt mixture to the soup pan and stir. Strain the beans, onions, and other solid matter from the liquid and puree in the cuisinart.

4. Return the puree to the liquid in the soup pan, stir over medium heat, add salt and pepper to taste and serve immediately. Serves 2 large bowls or 4 small.


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