Give a new twist to black bean tomato soup with delicious easy cheese balls.
2 tbsp olive oil
1 cup white onion, chopped
1 large carrot, peeled and chopped
3 cloves garlic, chopped
1-2 tsp ground cumin
2 540 mL cans black beans, rinsed and drained
1 398 mL can diced tomatoes
4 reduced-sodium chicken broth
113 g or 140 g pkg goat cheese, softened
1 tbsp cilantro, finely chopped
1/3 cup red sweet pepper, finely chopped
1/3 cup yellow sweet pepper, finely chopped
Heat oil in a large, heavy pot over medium high. Add onion, carrot and garlic; cook until vegetables begin to soften, about 5 min.
Stir in cumin; cook, stirring, for 1 min. Add beans, tomatoes with their juice and the stock; bring to a boil, then reduce the heat to medium-low. Cook until the carrots are tender, 15 to 18 min. Cool slightly.
In batches, transfer the soup to a blender and purée until smooth. (You can also purée right in the pot with an immersion blender, if you have one.)
Return soup to the pot and warm through over medium, stirring often.
Meanwhile, make the Cheese Balls: In a bowl, mix goat cheese with cilantro. Using a teaspoon, scoop and roll little cheese balls, and place on plastic wrap. On a plate, spread finely chopped peppers; pat dry with a paper towel. Gently roll cheese balls in the peppers to cover.
Ladle soup into bowls, garnishing each with 2 or 3 Cheese Balls just before serving.
Calories 197, Protein 11g, Carbohydrates 24g, Fat 7g, Fibre 9g, Sodium 515mg.
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