It's Penguin Cold outside so let's make some Penguin Soup

Penguin Black Bean Soup

Penguin Black Bean Soup

1 tablespoon olive oil 

 1 onion (chopped)

a few baby carrots (chopped) 

4 cloves garlic (chopped) 

 1 tsp. chili powder

 1 tablespoon ground cumin 

 1 pinch black pepper 

 4 cups vegetable broth 

 4 (15 ounce) cans black beans 

 1 (15 ounce) can whole kernel corn 

 1 (14.5 ounce) can crushed tomatoes

1/4 cup sour cream

1 piece of dark german wheat bread 

 Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes (reserve one carrot to decorate). Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. 

Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.  Spoon the soup in a small bowl.

Spoon the sour cream into a baggie & snip off the corner. Squeeze the sour cream in the middle towards the bottom & spread around using a knife.  Do the same for the eyes. We used 2 black beans for the pupils. We toasted the bread, cut it in half, & placed them on the sides for wings. Cut the carrot to make the feet & beak.

 

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