Black Bean Soup with Lime-Pepper Salsa
Spice up standard black beans with a kick of citrusy lime and the antioxidant power of red bell pepper.
- 2 cups black beans soaked in water overnight
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 1 teaspoon cumin seeds
- Pinch of cayenne pepper
- 2 cups water
- 1 tablespoon vegetable base
- 1 cup red bell pepper, diced
- 1/3 cup onion, diced
- 1 tablespoon lime juice
- 1 cup tomatoes, canned, undrained
- 1/3 cup orzo, uncooked
Rinse and drain the soaked beans. In a heavy pot, heat the oil over medium heat. Add the onions and garlic and cook for 5 minutes, or until softened. Stir in the cumin and cayenne pepper and cook 1 minute. Add the beans, water, and vegetable base. Cover and bring to a boil over high heat. Reduce the heat to low. Cover and simmer for 1 ½ hours, or until the beans are tender.
Meanwhile, make the lime-pepper salsa: In a medium bowl, mix the bell pepper, onion and lime juice. Cover and refrigerate until ready to use. Add the tomatoes along with the pasta to the bean mixture. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer uncovered for about 10 minutes, stirring occasionally, or until the pasta is tender. Ladle the soup into bowls and garnish with salsa.
This information has been approved by Clinical Nutrition
Services (February 2012). For specific diet information tailored to your
needs, we recommend you consult with one of our registered dietitians.