Thursday, October 7, 2010
Poetic Lime Black Bean Soup
1. Heat oil in a large pot, add onion, carrots, garlic, and red pepper flakes. Sautee until onions are soft, carrots may still be crunchy. Meanwhile, drain and rinse cooked beans.
2. Add beans to pot and add water until one inch over bean mixture, about 6 cups. Bring, to boil, then let simmer until carrots are soft.
3. Process soup until semi-smooth with imersion blender, blender, or food mill.
4. Serve soup, top with chili sauce, squirt generously with lime, sprinkle with Kosher salt, and garnish with lime wedge.
Makes 6 - 8 servings
After being inspired by black beans today, I decided to link up with a couple blog parties. Check 'em out and be inspired!
Potluck Friday @ Ekat's Kitchen
Inspiration Friday @ Southern In My Heart
The Grocery Cart Challenge
Foodie Friday @ Designs by Gollum
Friday Favorites @ Simply Sweet Home
Family Food Friday @ Get Healthy Cheap