Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 43

Starters & Soups

42

4–6 SERVINGS

1 Tbsp olive oil

4 red bell peppers, seeded

and diced

3 celery ribs, finely diced1 yellow onion, finely chopped1–2 fully cooked smoked turkey, chicken, or pork sausage, chopped1 tsp ground cumin

1 tsp smoked hot paprika

4 cups (1 l) low-sodium chicken broth

2 cans (15 oz/425 g each) black beans, drained and rinsed

1 can (14.5 oz/411 g) diced tomatoes with juices

Coarse kosher salt and freshly ground black pepper

GF

DF

SF

Smoked paprika and cumin give Mediterranean flavor to this hearty winter soup. Adding sausage, such as Andouille or kielbasa, brings more intensity and an extra boost of protein. This recipe is easily varied: replace the black beans with white beans to give it even more fiber or swap in chickpeas. Also try parsnips, sweet potato, or shredded cabbage in place of the bell peppers.

In a heavy medium pot over medium-high heat, heat the oil. Add the peppers, celery, and onion and sauté until the onion is tender, 5–6 minutes. Add the sausage and sauté until browned, about 2 minutes. Add the cumin and paprika and stir for 1 minute. Add the broth, beans, and tomatoes. Bring the soup to a boil, reduce the heat, and simmer to blend the flavors, at least 20 minutes and up to 45 minutes, thinning with water or more broth as desired.

Season the soup to taste with salt and pepper. Ladle into bowls, and serve right away.

TIPThis soup is fine after 20 minutes of simmering, but it’s even better after 45 minutes, or reheated the next day. If the soup gets too thick, thin it to the desired consistency with more broth or water.

Smoky Black Bean Soup