If you are trying to beat the winter blahs and recover from all the holiday feasts, include beans and legumes in your daily diet. Black beans are not only healthy but delicious in soups, stews and rice dishes. This soup recipe is especially hearty and delicious. My new book “The $10 Gourmet” is available in bookstores nationwide.
Enjoy!
2 Tbsp (30mL) olive oil
5-6 chicken thighs, skinned, boned & chopped
1 small red onion, chopped
1 carrot, peeled and diced
2 celery stalks, chopped
1 small red pepper, chopped
4 cups (1 L) chicken stock
1 cup (250mL) black beans
1 small tomato, diced
1 Tbsp (15mL) dry chilli powder
½ tsp (2mL) dry basil
½ tsp (2mL) sea salt
½ tsp (2mL) ground black pepper
½ cup (125mL) coriander, chopped
Using a medium pot heat the oil and sauté the chicken 4-5 minutes. Add the onion, carrots, celery and red pepper. Sauté another 4 minutes.
Add all of the remaining ingredients (except the coriander) and bring to a boil. Reduce to a simmer for 15-20 minutes.
Add the fresh coriander, mix and serve. If it’s too thick add more chicken stock.
Low-Fat Option:
Use grape-seed oil.
Use non-fat chicken stock.
Replacement Option:
Replace the black beans with white or red kidney beans.
BLACK BEAN SOUP WITH CHICKEN & CORIANDER