When I had my liver transplant in Denver, CO there was a Gunther Toody's Diner across the street from the hotel where I stayed. There was a Black Bean Soup on the menu that I just loved. After coming home to Oklahoma, I have searched, in vain, for a Black Bean Soup that came even close to what the diner served. I finally searched recipes and have come up with my version that best copies Gunther Toody's.
- 1 large onion, chopped finely
- 2 celery ribs, diced
- 2 carrots, diced
- 1-2 jalapeno pepper, diced
- 1 red bell pepper, diced
- 3-4 garlic cloves, minced
- 29.58 ml olive oil
- 3 (1275.72 g) can black beans, drained
- 2 (822.13 g) can diced tomatoes with green chilies, like Hunts
- 311.84 g can mexicorn, drained
- 236.59 ml instant rice
- 4.92 ml Mexican oregano
- 4.92 ml cayenne pepper
- 4.92 ml cumin
- 473.18 ml water
- 2 chicken bouillon cubes
- 907.18 g low sodium chicken broth
- 4.92 ml salt
- 2.46 ml pepper
- 14.79 ml fresh cilantro
- In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
- Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
- Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
- Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
- Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.