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Thursday, February 26, 2009

Tomato Black Bean Dip Soup

The name sounds funny, right? But how often can a soup act as a dip using the same recipe? Surprisingly quite often, actually. Take this Tomato and Black Bean soup- by adding less water, or just by letting the soup cook a bit longer, you end up with a thick and hearty dip that is perfect with chips and cheese. On the other hand, as a soup it works great with a warm tortilla and cheese as well. When I began making it, I wasn't sure what I was making, and in the end I found two options on my hand. And its a vegetarian option with protein from the beans.

Whether you decide to go with a soup, a dip or split it as both- it's warming and filling- keeping you fat and happy!

Tomato Black Bean (Dip) Soup

Sautee in olive oil until soft:

1 cup diced red onion
1 cup diced celery
1 Tbls ground cumin
1 Tbls lime pepper
Add, sautee for 3 minutes:
1 poblano pepper, roasted and chopped
1 garlic clove

1 can black beans - smash half of the beans with the back of the spoon
1 can tomatoes
1/2 can water (add more for a thinner soup, less for dip)
Salt and pepper to taste
Simmer 10 minutes.

Add shredded cheddar on top and serve with chips or a warm tortilla.

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