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Recipes


Sally's Smoky Black Bean Soup

Serves 4-6

Great for cooler weather, this satisfying soup is fragrant with smoked paprika, smoked black pepper plus the smoky richness and heat of ground Chipotle pepper.  A variety of garnishes allows each person to customize their soup.

2-15 ounce cans black beans, rinsed and drained
1-15 ounce can diced tomatoes, drained
1 tablespoon olive oil
1 cup diced onion
¼ cup minced shallot
4 garlic cloves, minced
2 teaspoons ground cumin (or more to taste)
1 teaspoon smoked paprika (or more)
½ teaspoon smoked black pepper  (or more to taste)
¼ teaspoon ground chipotle powder (or more to taste)
1 can (15 oz) pureed pumpkin
3 cups low sodium chicken broth
2 tablespoons dry sherry (optional)
2 teaspoons Balsamic vinegar, (optional)
1 tablespoon cornstarch
1 tablespoon water

Optional garnishes – grated low-fat cheddar cheese, low-fat sour cream, sour cream, chopped fresh cilantro, fresh chopped chives, or crushed corn chips

  1. In food processor with a steel knife puree beans and tomatoes. Set aside.
  2. Heat olive oil a 6 quart stock pot over medium heat.  Add onion and shallot to the pot and sauté until soft and transparent, stirring so they do not stick. Add garlic and stir one minute more. 
  3. Add spices to onion mixture and stir until fragrant and combined. If you are a spice fan, add a little more to your taste preference. Season with a little salt.
  4. Add bean-tomato puree and pumpkin, stirring to combine. Add broth and sherry (if using). Simmer uncovered, stirring occasionally until thickened.  For a thicker soup, mix cornstarch and water until smooth, then mix into the soup. Bring to a boil, then turn down to simmer for a few minutes.
  5. Just before serving taste, add vinegar (if using) and re-season with salt and additional pepper as desired.
  6. Garnish as preferred

Smoked Spices sources:


Everyday Gourmet | Personal Chef Services
Chef Sally Cameron | Orange County, California
949.709.5576 | Contact Chef Sally