Snowball series # 3 Creve Coeur 7K

 

Well, I ran this in almost 10 sec/mile quicker than the last 2 years, although I thought I had done terribly!!!  Weather was OK-40 degrees and threatening to rain (but didn't).  Not bad for someone who is still recovering from Covid (it just won't go away!)

Black Bean Soup

 INGREDIENTS 

2 tablespoons extra virgin olive oil

1 large red onion, chopped

1 large carrot, peeled and diced

2 celery ribs, diced

1 jalapeno pepper, deseeded and diced

4 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

1 teaspoon kosher salt

⅛ teaspoon cayenne pepper

3 (15-ounce) cans low-sodium black beans, drained and rinsed

3 cups low-sodium vegetable or chicken broth, or more??

1 to 2 tablespoons fresh lime juice

Optional toppings: fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges

Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper, and cook for 4 to 5 minutes, or until softened.

Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.

Add the black beans and chicken broth, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.

Using an immersion blender, puree the soup a few times to have a mix of creamy and chunky textures. Alternatively, you can scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Then, stir in the lime juice.

Snowball Series 2024 #1 5K in Forest Park

 

Not a bad first run of the series.  The weather was not too bad and I did pretty well since I had a cold!!!!