Blackbean Soup

Last year (ok about 13 mos back!) we went to Austin, TX. My husband had some work and I actually braved the heat to go and meet my dear friend Janet. She is a very special friend. Among other things, I also learnt to like Southwestern food. So a couple of months back, I call her and ask her whether she can ask her new boyfriend for a good black bean soup recipe. She calls me back in a day and tells me, well, he gave me an awfully long recipe and I have to tell you the spices sound awfully Indian. Actually, that is the problem Indian food has so cornered the spice market, all spices sound awfully Indian. I went through her list, substituted the bacon for some ghee and skipped the oregano and actually ended up with a really comforting soup!

Black Bean and Corn Soup

Prep Time: 5 minutes

Cook Time: 45 minute

Serves 4

Ingredients

1 tablespoon ghee

1 teaspoon crushed cumin seeds

1 onion, very finely chopped

4 cloves of garlic, minced

1.5 cups diced tomatoes

1 can of organic black beans

1 cup of frozen corn

2 cups of water

Salt to taste

1/2 teaspoon red chili pepper

2-3 tablespoons freshly chopped cilantro

To garnish

Grated cheddar cheese

Sour Cream

Extra Cilantro
Fresh Lime

Lowfat Sour Cream

Red Pepper Flakes

Method of Preparation

1. Heat the ghee and add the cumin seeds and begin to sizzle.

2. Stir in the onion and the garlic and cook for 2-3 minutes.

3. Mix in the tomatoes and black beans and cook on low heat.

4. Coarsely grind the corn in the food processor.

5. Add to the beans with 2 cups of water.

6. Stir in the remaining ingredients.

7. Cover and simmer on low heat for 30 minutes.

8. Turn of the heat and let this sit for 5 minute.

9. Laddle into bowls and add some grated cheese and a dollop of sour cream.

10. Squeeze lime juice and add cilantro and red chili pepper flakes as desired.

Enjoy on an early spring or anytime cooler day!