Soups and Salads
Mary Ann Esposito
2 tablespoons extra-virgin olive oil
1 onion, minced
2 cloves garlic, minced
1 small red pepper, seeded and diced
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon cumin
2 tablespoons tomato paste
2 carrots, peeled and cut into ½-inch cubes
2 small turnips, peeled and cut into 1/2-inch cubes
2 potatoes, peeled and cut into ½-inch cubes
1 cup tomato juice
2 cups vegetable broth or water
1 15-ounce can of black beans, drained and well rinsed
3 tablespoons chopped scallions, for garnish
2/3 cup grated, sharp cheddar cheese, for garnish
1. In a large soup pot, heat the olive oil and add the onion. When the onion has wilted, add the garlic, red pepper, paprika, chili powder and cumin. Cook over medium heat until fragrant. Stir in the tomato paste and blend well. Add the carrots, turnips and potatoes, and coat well.
2. Combine the tomato juice and broth, and pour over the vegetables. Bring to a boil, then lower the heat to medium low and cook uncovered for about 45 minutes, stirring occasionally.
3. Add the beans, and continue cooking for about 25–30 minutes or until the mixture thickens.
4. Serve in bowls garnished with the scallions and grated cheese.