Sarah's BLACK BEAN SOUP Courtesy of former Governor Tony Knowles

We love your wisdom to make Stone Soup whenever we can. We love the soup we share around the dinner table with Khaya five (!) times a day these days, and we look forward to this sharing, Shapiro-style, for always. Here is one of our favourite soup recipes from an Alaska Governor (not Sarah Palin!). Sending lots of love on your birthday.

ingredients

1 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1 TBSP olive or canola oil
6 cups black beans, canned or cooked
3 cups broth, chicken or vegetable, low sodium
1 14.5 can tomatoes, diced
3/4 cup cilantro, chopped except 9 whole leaves
1 TBSP tomato paste (remainder of 6 oz can can be frozen in plastic container)
1 TBSP lime juice
1 tsp cumin, ground
1/2 tsp. Red pepper flakes, dried
1/2 tsp pepper, ground
1 cup sour cream, low fat

directions

1
Saute onions, carrots, celery and garlic in oil for three minutes until tender. Using a blender or food processor, blend cooked vegetable mixture until smooth. Return mixture to the stockpot and add 4 cups of the black beans, broth, tomatoes, 1/2 cup cilantro, tomato paste, lime juice, cumin, red pepper flakes and pepper. Mash remaining 2 cups black beans with a fork and add to soup mixture. Bring to a boil then reduce heat to a simmer, cook uncovered for 30 minutes or until thickened. Top each soup serving with 1 TBSP sour cream, remainder of chopped cilantro, and fresh cilantro leaf.
2
Makes 9 one cup servings and provides 2 servings of vegetables in each cup.

Source: Sarah, Scott, and Khaya