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
Marinade
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.
Serve!
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
