Rachael Ray: Misty Copeland Black Bean Soup and Shrimp Recipe

Rachael Ray: Misty Copeland

Ballerina Misty Copeland, one of the members of the President’s Council on Fitness, Sports & Nutrition, shared a delicious and healthy meal idea for Black Bean Soup and Shrimp with Rachael Ray.

Misty and Rachael talked about getting kids involved in the kitchen. It can be a great way to encourage healthy cooking and eating habits. Kids will want to eat food that they had a part in making.

Mashed beans help to thicken the soup naturally, but you should leave half of them intact for texture. I love a great hearty soup, so this seems like a winning idea to me.

Rachael Ray: Misty Copeland Black Bean Soup and Shrimp Recipe Ingredients

• 4 chopped cloves Garlic
• 1 tsp ground Cumin
• 1/2 tsp Red Pepper Flakes
• 1/4 cup chopped Parsley
• 1 fine chopped Onion
• 2 tbsp Chili Powder
• Zest and juice of 2 Limes
• 16 peeled, deveined, butterflied Jumbo Shrimp
• 5 tbsp Extra Virgin Olive Oil
• Salt & Pepper

Soup Ingredients

• 2 14-oz cans rinsed, drained Black Beans
• 5 cups Chicken Stock
• 1 14-oz can diced Fire-Roasted Tomatoes
• 1/2 cup Heavy Cream
• Hot Sauce

Misty Copeland: Rachael Ray Black Bean Soup and Shrimp Recipe Directions

1. On medium high, heat 2 tbsp olive oil in a soup pot.
2. Add onions with 3/4 garlic, cumin, chili powder, salt and pepper. Stir and cook for a few minutes and let the onions become tender.
3. Meanwhile, combine the rest of the garlic with 3 tbsp olive oil, lime zest, red pepper flakes, parsley, and a bit of salt.
4. Add shrimp to this mixture and toss them until they are coated; reserve.
5. Pour black beans in with the onions. Use a rubber spatula or potato masher to smash half the beans.
6. Next, pour in tomatoes with heavy cream and chicken stock. Turn up the heat and let the pot come to a bubble.
7. Once it’s bubbling, reduce heat to a simmer once again and cook about 11 minutes. Stir the pot occasionally.
8. Preheat a skillet on medium high heat. Add shrimp and cook for two or three minutes.
9. Flip the shrimp over. Add lime juice and cook another few minutes, until they are opaque.
10. Add hot sauce to the soup and adjust salt and pepper to your tastes.
11. Serve each soup bowl topped with four shrimp.