Wednesday, November 17, 2010

80--- Black Bean Soup with Elk

Have you ever been to Panera Bread? They have wonderful soups. This is a copycat recipe of their black bean soup--- with a little bit of game meat!

This soup gets it's creamy texture from pureed vegetables, not dairy products. So- omit the elk (or beef, or bison) and you have a lovely vegan meal!

Black Bean Soup with Elk

Serves 6

1 onion, chopped

2 garlic cloves, minced

1 tsp olive oil

2 celery ribs, chopped

1/2 large red bell pepper, seeded and chopped

1 anaheim chile, seeded and chopped

2 cups vegetable broth or stock

2- 15oz cans black beans, undrained

1/2 tsp salt

1/2 tsp comino seeds, ground

2 tsp lemon juice

1 1/2 Tbsp cornstarch

1 1/2 Tbsp water

6oz elk tenderloin, cubed into 1/2" pieces


1 tsp cumin

2 tsp lemon juice

1 tsp garlic salt

Place elk tenderloin in a container with marinade mixture for ~ 3 hours prior to soup preparation.

In a skillet, heat olive oil over medium high heat. Add onion and garlic. Cook for ~5 minutes, until onion softens.

In a food processor, combine sauteed onion and garlic, celery, peppers, and one can of black beans. Puree items and add to a large saucepan or stock pot. Add vegetable stock, remaining black beans, salt, ground comino seeds, and lemon juice. Bring to a slow boil over medium heat. Reduce heat to low and simmer.

In a skillet over medium high heat saute elk pieces until outside is browned. DO NOT COOK THROUGH. Add elk to soup and continue to simmer ~ 15 minutes, stirring frequently.

Combine cornstarch and water, and add to soup. Continue to cook over low heat for ~ 30 minutes, stirring occasionally.


Nutrition Info per 1 cup serving: 281 calories, 4.2 g fat, 0.8 g saturated fat, 45 g carbohydrates, 14 g fiber, 28 g protein

1 comment:

  1. I do not know if I can praise this wonderful soup enough. Even my teenage boys, who normally eat as little as possible when it's soup for supper, LOVED IT. In the rare event you would end up with leftovers, it may even be better the following day, AND, it freezes well. THANKS SO MUCH FOR A RECIPE TO TREASURE!