And then the next night another fried food feast?
That wasn't so bad, was it?
And then the next night a big steak dinner?
Um, and a tiramisu which I refused to share with anybody?
This Maui Black Bean Soup recipe is out of Tosca Reno's Eat Clean cookbook and it is fantastic. It's my Go-To meal for energy and re-centering back to a week of healthy eating. This soup is a palette pleaser with all the spices and fresh vegetables, it fills ya up without busting a gut or a pocketbook and, is just as good or better the next day.
This looks like a lot of prep work but the chopping goes very, very quick and the only other time-consuming task after that is finding the can opener.
Adapted from Tosca Reno
"Eat Clean" series
2 Tbsp extra virgin olive oil
2 ribs celery, trimmed and chopped
1 fat carrot, peeled and chopped
1 small purple onion, peeled and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cloves garlic, passed through a garlic press [Angie says a what what? and then just minces the garlic]
1 tsp dried cumin
1 tsp dried oregano
1 tsp dried basil
1 tsp chili powder
4 cups chicken broth or vegetable stock [I use vegetable stock]
2 cans black beans
1 can diced tomatoes
1 cup fresh corn kernals [I tried to make the corn look fresh, but it was actually frozen then microwaved]
1. In a large skillet, heat olive oil over medium heat. Add celery, carrot, onion and bell peppers. Saute until onion becomes translucent, about 8 minutes Add garlic and spices. cook another 2 minutes.