If you can't be at the Ranch, bring the Ranch home

Jillian is a big black bean soup fan. I can no longer stomach canned soup, so I found this in my Canyon Ranch recipe book. I followed the directions and served it up. Jilli asked where the beans were. I told her I blended all ingredients together. She was a little disappointed. So this time, I followed the directions but added two cups of "whole" beans at the very end. I did not make the salsa.....but that would be super yummy I am sure. Enjoy!

Black Bean Soup with Red Onion Salsa

From Canyon Ranch

Ingredients:

• 1 cup dry black beans
• Red Onion Salsa:
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped cilantro
  • 1/4 cup diced red onion
  • 2 teaspoons red wine vinegar
• 1/2 cup diced onions
• 1/2 cup diced carrots
• 1/4 cup diced celery
• 1 medium red bell pepper, roasted and diced
• 1 tablespoon minced garlic
• 2 quarts vegetable stock
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon chopped fresh oregano
• 2 teaspoons chopped fresh parsley

In a large saucepan, cover black beans with at least 3 cups of water and soak overnight.

In a small bowl combine 1 tablespoon garlic, cilantro, red onion and red wine vinegar. Mix well and set aside.

Rinse soaked beans in a colander with fresh water and drain.

Spray a large saucepan with nonstick vegetable spray. Saute onions, carrots, celery, roasted red pepper and 1 tablespoon garlic. Add vegetable stock and black beans. Bring to a boil, reduce heat and simmer for 1 to 1 1/2 hours.

When beans are tender, remove from heat and cool. Pour into blender container or food processor and puree. Add cumin, salt, oregano and parsley. Garnish with 1 tablespoon red onion salsa.

Makes 6 (3/4-cup) servings, each containing approximately:

• 140 calories
• 27 grams carbohydrate
• Trace fat
• 0 milligrams cholesterol
• 8 grams protein
• 182 milligrams sodium
• 5 grams fiber