Bobby Flay's black bean soup
Garnish with finely chopped red onion, coarsely chopped avocado, diced tomatoes and sour cream.
Serves 6 to 8
2 tablespoons olive oil1 medium carrot, peeled and coarsely chopped1 medium Spanish onion, coarsely chopped3 cloves garlic, coarsely chopped1 cup red wine3 (15- to 16-ounce) cans black beans, drained and rinsed3 jalapeno chiles, roasted, peeled and seeded1 poblano chile, roasted, peeled and seeded4 cups low-sodium chicken broth or water2 tablespoons fresh lime juiceKosher salt and freshly ground black pepper
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1. Heat the olive oil in a medium saucepan over medium heat. Add the carrot, onion and garlic and cook for about 5 minutes, or until the onion is translucent. Add the wine, bring to a boil and cook until reduced by half.
2. Add the beans and reduce the heat to medium. Add the chiles and broth and simmer for 30 minutes.
3. Remove from the heat and add the lime juice and salt and pepper to taste. Using a blender or food processor, puree half of the soup and return it to the pot. Bring to a simmer before serving. Top with garnishes.
Nutritional analysis per serving, based on 6: 306 calories, 6 grams fat, 36 grams carbohydrates, 20 grams protein, 0 milligrams cholesterol, 731 milligrams sodium, 13 grams dietary fiber, 20 percent of calories from fat.
-"Bobby Flay's Mesa Grill Cookbook" by Bobby Flay with Stephanie Banyas and Sally Jackson (Clarkson Potter, $35)