Toasted Oat And Black Bean Soup Recipes

TOASTED OAT AND BLACK BEAN SOUP

Steps:

• In a dry frypan, toast the oats, cumin and chili powder over medium-high heat, stirring constantly, until the oats are lightly browned. Set aside.
• In a pot, heat the oil over medium heat. Cook the onions, celery, jalapeno, and garlic for 2-3 minutes, stirring constantly.
• Add the tomatoes, oat mixture and broth and bring to a boil. Reduce heat to medum low and simmer for 15 minutes, or until it has thickened sufficiently.
• Add the black beans, return to a simmer until heated throughout.
• Garnish with spring of cilantro and squirt of lime juice.

TOASTED OATS

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheet with tin foil, if desired.
• Spread oats in a shallow layer on a cookie sheet.
• Bake for 15 to 20 minutes or until lightly browned, stir occasionally.

OAT SOUP

Steps:

• Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
• In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

FAST AND DELICIOUS BLACK BEAN SOUP

Steps:

• Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
• In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.