The Shredded Chef: 125 Recipes for Building Muscle, Getting Lean, and Staying Healthy by Michael Matthews

Author:Michael Matthews [Matthews, Michael]
Language: eng
Format: epub
Tags: Cooking, General, Health & Fitness
ISBN: 9780982422786
Google: Z2sw4oUMEAAC
Publisher: Waterbury Publishers, Incorporated
Published: 2016-11-14T22:00:00+00:00

2 teaspoons extra-virgin olive oil

1 small onion, finely chopped

1 carrot, peeled and chopped

2 celery stalks, chopped

½ jalapeño pepper, seeded and chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 bay leaf

4 cups low-sodium chicken broth

1 (14.5-ounce) can black beans, drained and rinsed

2 teaspoons red wine vinegar

Chopped fresh cilantro, to taste

Salt and ground black pepper, to taste

1 In a medium pot, warm olive oil over medium-high heat. Add the onion and sauté for about 3 minutes.

2 Add carrot, celery, and jalapeño; sauté for about 5 minutes. Stir in garlic, cumin, and bay leaf, and sauté for about 30 seconds. Add chicken broth and black beans. Bring soup to a simmer and reduce heat to low; cook until flavors have melded together, about 30 to 45 minutes.

3 To serve, remove bay leaf. Stir in red wine vinegar and cilantro; season with salt and pepper. Serve immediately.

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