My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Monday, February 6, 2012


{ Prep Time: 15 mins / Cooking Time: 30 mins / Difficulty: Easy / Yields: 6-8 servings }

2 Tbsp extra-virgin olive oil
1 yellow onion, diced
2 medium carrots, skinned and diced
4 garlic cloves, diced
1/2 of a green bell pepper, diced
1/2 of a red bell pepper, diced
2 tsp ground cumin
1 tsp oregano
1/2 tsp each: salt & pepper
1 small jalepeno, diced [or 1 tsp chili powder] (optional)
2 (15 oz) cans black beans, undrained
1 (15 oz) can petite diced tomatoes, undrained
2 (reduced sodium) chicken bouillon cubes
2 cups water
1 1/2 Tbsp corn starch + 1 1/2 Tbsp water (combine)
2 Tbsp fresh lemon juice
cilantro sprigs, for garnish
crackers of your choice

1. Boil 2 cups of water. Carefully add 2 chicken bouillon cubes and stir until completely dissolved. Set aside.
2. Heat olive oil in a large dutch oven over medium-high heat. Add onion, carrots, peppers and garlic; season with salt and pepper. Saute until veggies soften (about 6 mins). Add cumin, oregano and jalepeno. Add the tomatoes (in their juices) and chicken bouillon. Bring to a boil.
3. Reduce heat to medium; cover and cook until veggies are tender; about 15 mins. Simmer soup until thickened, about 10 more mins. Add 2 Tbsp lemon juice and corn starch mixture.

NOTE: If using a crockpot, add all ingredients (except beans - add them during the last 30 mins of cooking) - cover and cook on low 4-6 hours.

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