Spicy Black Bean Soup
2 carrots, chopped
1 onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon ground cumin
½ teaspoon cayenne pepper
¾ teaspoon coriander
2 ½ cups beef broth
1 16 oz. can black beans, undrained
½ cup rice
¼ cup sherry, optional
Sour cream for garnishCook carrots, onion and garlic over medium heat in olive oil, stirring until veggies are softened. Stir in cumin, cayenne & coriander and cook, stirring 1 min. Add broth and beans with the liquid and bring to a boil, simmer for 15 minutes. Add rice and simmer an additional 15-20 minutes or until rice is tender. Add sherry if desired. Enjoy!
Notes: you may want to adjust spices depending on how spicy you like it!
2 carrots, chopped
1 onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon ground cumin
½ teaspoon cayenne pepper
¾ teaspoon coriander
2 ½ cups beef broth
1 16 oz. can black beans, undrained
½ cup rice
¼ cup sherry, optional
Sour cream for garnishCook carrots, onion and garlic over medium heat in olive oil, stirring until veggies are softened. Stir in cumin, cayenne & coriander and cook, stirring 1 min. Add broth and beans with the liquid and bring to a boil, simmer for 15 minutes. Add rice and simmer an additional 15-20 minutes or until rice is tender. Add sherry if desired. Enjoy!
Notes: you may want to adjust spices depending on how spicy you like it!
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