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Black bean tomato soup with cheese balls

Published by Today's Parent on 3/1/2012
Photo
Jodi Pudge
3/5
(21)
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Ingredients

  • FOR SOUP:
  • 2 tbsp olive oil
  • 1 cup white onioin, 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 cups reduced-sodium chicken stock
  • FOR CHEESE BALLS:
  • 1 113 g or 140g pkg goat cheese, softened
  • 1 tbsp cilantro, finely chopped
  • 1/3 cup sweet red and yellow pepper, finely chopped

Directions

  1. Heat oil in a large, heavy pot over medium high. Add onion, carrot and garlic; cook until vegetables begin to soften, about 5 min.
  2. 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.
  3. 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.)
  4. Return soup to the pot and warm through over medium, stirring often.
  5. 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.
  6. Ladle soup into bowls, garnishing each with 2 or 3 Cheese Balls just before serving.
  • 197 calories
  • 11 g protein
  • 24 g carbohydrates
  • 7 g fat
  • 9 g fibre
  • 81 mg calcium
  • 515 mg sodium
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