1/2 large onion, chopped
2 ribs celery, chopped
1/2 green bell pepper, chopped
2 roasted red peppers, chopped
1 large carrot, chopped
2 cloves garlic, pressed
2 T. olive oil
3 cans black beans
1/2 can pumpkin puree
1 can diced tomatoes
2 T chopped jalapenos (optional)**
1 can chicken stock
cumin, palm full
chili powder, palm full
cayenne pepper, 1/2 tsp. (optional)**
hot sauce, splash
salt
pepper
In a soup pot, sauté first 6 ingredients in olive oil until onion is translucent. Add the remaining ingredients and cook on low until veggies are tender. Serve over rice, if desired, topped with grated cheese and sour cream.
1/2 green bell pepper, chopped
2 roasted red peppers, chopped
1 large carrot, chopped
2 cloves garlic, pressed
2 T. olive oil
3 cans black beans
1/2 can pumpkin puree
1 can diced tomatoes
2 T chopped jalapenos (optional)**
1 can chicken stock
cumin, palm full
chili powder, palm full
cayenne pepper, 1/2 tsp. (optional)**
hot sauce, splash
salt
pepper
In a soup pot, sauté first 6 ingredients in olive oil until onion is translucent. Add the remaining ingredients and cook on low until veggies are tender. Serve over rice, if desired, topped with grated cheese and sour cream.
TIP: Marcy's says that for variety, you can add cooked or canned chicken to this recipe. You might try left over Rotisserie Chicken! Yum!
**WARNING: this is a fairly spicy soup. If you prefer it to be milder, you can cut or eliminate the jalapenos and/or cayenne, and it will still be delicious.
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