Monday, November 14, 2011

Black Bean Tortilla Soup

Hi everyone! Sorry it's been awhile, I have been a very busy lady!! Great things are happening and I will soon have a full explanation of what I have been up to, stay tuned!

A few weeks ago, I was lucky enough to get away to Sewanee/ Mt. Eagle to cook for a songwriters retreat.  It was my first time out there and I was amazed by the absolutely stunning beauty.  The architecture at Sewanee was magnificent, beautiful hikes, stellar stars and a lovely little red fox!!  One of the lunches I made for the songwriters was a Black Bean Tortilla Soup.  This was a recipe I had never made before but had to share with you as it is delicious!!  I hope you like it as much as we did!  See a few photos below to get a  glimpse of the area.

Servings: 2

Ingredients:
2 tsp - olive oil
1 tsp - cumin seeds
1/2 cup - yellow onion, diced
1/2 cup - carrot, diced
2 ribs - celery, chopped
2 cloves - garlic, chopped finely
1/2 cup - Tomato, diced
6-corn tortilla cut into strips (blue or yellow corn)
1-Ancho chili pepper
1/2 tsp - red chili powder
1 tsp - better than boullion (or 1 cup of vegetable stock)
2 cups - black beans (dried & soaked or canned for a quicker option)
Sea salt
Pepper
Garnishments:
Lime wedges 
Tortilla strips
Avocado
shredded cheese
Cilantro




Directions:
Soak Ancho chili in 2 cups hot water for 20 minutes.  Once it is soft, puree with the soaking water until smooth.  Add 2 tortillas cut into strips to the mixture and puree until smooth. Set aside.
In a soup pot, heat the oil, roast the cumin seeds. Add onion, carrot, celery, garlic and saute for a few minutes or until onion becomes translucent. Add chopped tomato, pureed Ancho chili/tortilla strip mixture, stock, salt & pepper and bring to a brisk boil, stirring occasionally to make sure it doesn't stick. Add the cooked black beans, red chili powder and 1 cup of water.  Cover and simmer for 20-30 minutes.  If you have an emulsifier, partially puree the soup directly in the pot.  If you don't, let the soup cool a bit and puree 1-2 cups of the soup and return to pot, bringing up the heat again to serve.
Add whatever garnishments you like and enjoy!!

Here are a few pics from the trip!