January 4, 2013

Bazinga! Black Bean Soup

Okay, fun's over! The Holiday Eating Binge has officially come to an end.  


 No more grazing 24-7 on high calorie, sugary, ooey-gooey stuff until next Thanksgiving. Sigh. Yep, it's time to get back to eating uber healthy with colorless, cardboard, everything-tastes-like-Elmer's Glue foods and you are going to like it sooooo much that you'll stick with it all year, won't you! Riiiiiight.

No need to panic, I was just kidding about that whole "colorless, cardboard, everything-tastes-like-Elmer's Glue" thing. Cooking healthy recipes does NOT mean that you have to give up eating WELL and WONDERFUL. And I have the recipe here to prove it.

It's low fat, high in protein, quick and easy. My four main considerations when trying out a new recipe 'cuz I'm having to wear my fat pants after Christmas...

BAZINGA! Black Bean Soup

  2  cans of low sodium black beans 
1.5 - 2 cups water (depends on what consistency you are looking for)
1 tablespoon olive oil
1 cup turkey sausage (you can use an Eckrich style beef or pork sausage too)
2/3 cup dry red wine or sherry

1 tablespoon chopped or minced garlic
1/2 cup chopped celery
1/2 cup chopped onions
dash or two of cayenne pepper
salt and pepper to taste
shredded asiago cheese
light sour cream

Cut the turkey sausage into bite size pieces. Using your soup pot, saute the onions, garlic, celery and sausage in the olive oil until tender. Then, depending on how you like your consistency, either puree the beans in a blender or food processor OR just dump them in your pan and smoosh them into a lumpy paste. You don't need to drain the beans, you want to keep all the liquid for thickening.

Add the water, Cayenne, salt and pepper and bring to a simmer. Stir frequently and continue to cook on low until the liquid is reduced and the soup is the consistency that you are looking for. Add the dry red wine or sherry and simmer another few minutes to blend the flavors well.

Serve with a dollop of sour cream and some shredded asiago cheese as a garnish on top and a nice warm square of corn bread. YUM!

You may save a step or two and substitute the equivalent amount of dried black bean soup mix from Whole Foods or Central Mkt. This also works great with dry black beans too! Soak the beans overnight in water then mix with all the ingredients (except the wine/sherry) in a crock pot on a low simmer all day. Add the wine/sherry when you get home from work and it'll be ready to go by the time you get your comfy pants on!

No comments: