Saturday, September 19, 2009

TGI Friday's Black Bean Soup

I found this on when I was searching for some vegetarian recipes. I have never had TGI Friday’s black bean soup, so I can’t compare, but this recipe is fantastic! My 1 ½ year old son gobbles it up every time. I usually make this with a quesadilla or grilled cheese sandwich. This time, I made it with some baked salmon and crispy, oven baked tortilla chips and it was a wonderful dinner.


•2 tablespoons vegetable oil
•3/4 cup diced white onion
•1 cup diced carrot
•1/4 cup diced green bell pepper
•2 tablespoons minced garlic
•4 (15 ounce) cans black beans
•4 cups chicken stock
•2 tablespoons apple cider vinegar
•2 teaspoons chili powder
•1/2 teaspoon cayenne pepper
•1/2 teaspoon cumin
•1/2 teaspoon salt
•1/4 teaspoon hickory liquid smoke

• shredded monterey jack and cheddar cheese blend, blend
• chopped green onion, sour cream

1.Heat 2 tablespoons of oil in a large saucepan over medium/low heat.

2.Add onion, carrot, bell pepper, and garlic to the oil and simmer slowly for 15 minutes or until the onions are translucent.

3.Keep the heat low enough that the veggies don't brown and be careful not to burn the garlic.

4.While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.

5.Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.

6.Puree on high speed until smooth.

7.When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.

8.Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.

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