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.
...is Turning Healthy! We are keeping the good fat and getting happy about living a more full and painfree life. I'm combining my cooking background and passion with a Health Coaching certification to guide myself and others to burn toxins, boost energy and mood, lose weight and increase our health and longevity without giving up flavor, rituals and dinners out with the gang. Read on, eat on and be Fat and Happy
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Thursday, February 26, 2009
Tomato Black Bean Dip Soup
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