Black Bean Tomato Soup with Cheese Balls

Photo by Katherine K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Soup

  • 2

    tbsp olive oil

  • 1

    cup white onion chopped

  • 1

    large carrot, peeled and chopped

  • 3

    cloves garlic chopped

  • 1-2

    tsp ground cumin

  • 2

    540 ml cans black beans, rinsed and drained

  • 1

    398 ml can diced tomatoes

  • 4

    cupes reduced-sodium chicken stock

  • Cheese Balls

  • 1

    113g or 140g pkg goat cheese softened

  • 1

    tbsp cilantro finely chopped

  • 1/3

    cup sweet red and yellow pepper, finely chopped

Directions

Heat oil in a large, heavy pot over medium high. Add onion, carrot and garlic, cook until vegetables begin to soften, about 5 min. Stir in cumin, cook, stirring for 1 min. Add beans tomatoes with their juice and the stock; bring to a boil, then reduce the heat to medium-low. Cook until the carrots are tender, 15-18 minutes. Cool slightly. In batches, transfer the soupt to a blender and puree until smooth. (You can also puree right in the pot with an immersion blender, if you have one). Return soup to the pot and warm through over medium, stirring often. Meanwhile, make the Cheese Balls. In a bowl, mix goat cheese with cilantro. Using a teaspoon, scoop and roll little cheese balls and place on plastic wrap. On a plate spread finely chopped peppers, pat dry with a paper towel. Gently roll cheese balls in the peppers to cover. Ladle soup into bowls, garnishing each with 2 or 3 Cheese Balls just before serving.

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