SIRLOIN BLACK BEAN SOUP

I do believe we are coming out of soup season here in Tennessee, though I won’t be surprised if we get another cold snap before we settle into spring. In the meantime, may I present Sirloin Black Bean Soup–a flavorful dish full of veggies, our favorite black beans, and leftover sirloin steak. Thumbs up!

Sirloin Black Bean Soup

2 tbsp olive oil

1 large onion, chopped

1 bell pepper (I used orange), cored, seeded, and chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

1 tsp ground cumin

1 tsp paprika

1 tsp sea salt

1/2 tsp red pepper flakes

1-1/2 tbsp tomato paste

4 cups beef broth

1-12 oz beer (I used non-alcoholic O’Doul’s)

1 tbsp balsamic vinegar

1 cup chopped tomatoes

2 cans black beans, drained and rinsed

2 cups chopped grilled top sirloin steak (I used leftovers)

1 tbsp parsley

1) To large soup pot, add olive oil and heat over medium-high; add onion and cook, stirring often, 5 minutes; add bell pepper, celery, and carrots and cook 8 minutes, stirring often

2) Add cumin, paprika, sea salt, red pepper flakes, and tomato paste; stirring continuously, cook 2 minutes; stir in beef broth, beer, balsamic vinegar, tomatoes, and black beans; cook 15 minutes

3) Stir in steak, cook a minute to warm meat through, and remove soup from heat; ladle into bowls, sprinkle with parsley, and serve immediately

Servings: 4

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BLACK BEAN-BACON-CHIPOTLE SOUP

Who doesn’t like black beans? Who doesn’t like bacon? Who doesn’t like those hot little chipotle peppers? Okay, some people don’t, but I believe most do. Combine the two in a relatively light soup and top with a dollop of sour cream. Total yum!

Black Bean-Bacon Soup

8 slices bacon, chopped

2 medium-sized red onions, chopped

2 cups thinly-sliced carrots (I used peeled baby carrots)

1 red bell pepper, seeded and diced

4 cups chicken broth

2-15 oz cans black beans, rinsed and drained

1-8 oz can tomato sauce

1 chipotle pepper in adobo sauce, finely chopped

2 tsp dried oregano

1-1/2 tsp ground cumin

1 tsp dried thyme

sea salt

ground black pepper

Optional toppings: chopped parsley, sour cream

1) To large soup pot over medium-high heat, add bacon and cook 5-7 minutes, stirring occasionally, until lightly crisp

2) Reduce heat to medium and add onion, carrot, and red bell pepper to soup pot; cook 5 minutes, stirring often; add chicken broth, black beans, tomato sauce, chipotle pepper, oregano, cumin, and thyme; cook 20 minutes, stirring occasionally; season with salt and pepper to taste and serve with or without optional toppings

Servings: 4-6