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Yummy Black Bean Soup
Last week, our 17-month old was getting a bit fussy to eat. After a quick visit to the pediatrician we found out his molars were coming in, which is probably the reason why he didn’t want to chew. The hubby started scouring the internet for a nutritious soup recipe and found this one from Emeril for a Black Bean Soup. It was a huge hit at the Ordoñez house. Our son absolutely loved it and best of all, ate the WHOLE thing. Black beans are filled with so many health benefits, from lowing cholesterol and have 10 times as much antioxidants than oranges! It’s the perfect dish the entire family will enjoy and it’s packed with flavor.
We skipped a few of the ingredients including the Jalapeños (obviously) and the Red Pepper Sauce. Here’s what you’ll need:
Recipe from Emeril
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped green bell peppers
- 2 teaspoons minced fresh ginger
- 1 tablespoon olive oil
- 1/3 cup minced garlic
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1 pound dried black beans, picked over and rinsed
- 12 cups water
- 1/3 cup chopped cilantro stems and leaves
- 1/2 orange, unpeeled
- 1 tablespoon salt
Directions: Combine the onions, celery, carrots, bell peppers, and ginger in a large pot with the olive oil and cook over medium heat until the vegetables are soft, about 12 minutes. Add the garlic, cumin, and cinnamon and cook for 2 minutes. Add the beans, water, cilantro, orange, and salt. Bring to a boil and then reduce to a simmer. Cook, partially covered, for 2 1/2 to 3 hours, or until beans are very tender and soup begins to get creamy. (Add more water if the soup becomes too thick.) Remove the orange before serving.
*We pureed the mixture in a blender to give to our toddler and sprinkled it with cheddar cheese.