Bobby Flay's Black Bean Soup
Lots of spice in this one, just as Bobby is known for. I clipped this out of our newspaper which credits Bobby Flay's Mesa Grill Cookbook.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1
- 1
- 3
- 1cup red wine
- 3
- 3jalapenos, chilies roasted, peeled and seeded
- 1
- 4
- 2tablespoons fresh lime juice
-
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DIRECTIONS
- Heat olive in in a medium saucepan over medium heat.
- Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent.
- Add wine, bring to a boil and cook until reduced by half.
- Add beans and reduce heat to medium.
- Add chilies and broth and simmer for 30 minutes.
- Remove from heat and add lime juice and salt and pepper to taste.
- Using a blender or food processor, puree half of the soup and return it to the pot.
- Bring to a simmer before serving.
- Top with garnishes such as finely chopped red onion, coarsely chopped avocado, diced tomatoes and sour cream.
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