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