Elk & Black Bean Soup Recipe

Name: Elk & Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 1 teaspoon Olive Oil; 1 whole Yellow Onion, Chopped; 2 cloves Garlic, Minced; 2 whole Celery Ribs, Chopped; 1/2 whole Large Red Bell Pepper, Chopped; 1 whole Anaheim Chile, Seeded And Chopped; 30 ounces, weight Black Beans, Canned, Undrained; 2 cups Vegetable Broth Or Stock; 1/2 teaspoons Salt; 1/2 teaspoons Comino Seeds, Ground; 2 teaspoons Lemon Juice; 1-1/2 Tablespoon Cornstarch; 1-1/2 Tablespoon Water; 6 ounces, weight Elk Tenderloin, Cubed Into 1/2 Inch Pieces; _____; FOR THE MARINADE:; 1 teaspoon Cumin; 2 teaspoons Lemon Juice; 1 teaspoon Garlic Powder

Servings: persons

FOR THE SOUP:
1 teaspoon Olive Oil
1 whole Yellow Onion, Chopped
2 cloves Garlic, Minced
2 whole Celery Ribs, Chopped
1/2 whole Large Red Bell Pepper, Chopped
1 whole Anaheim Chile, Seeded And Chopped
30 ounces, weight Black Beans, Canned, Undrained
2 cups Vegetable Broth Or Stock
1/2 teaspoons Salt
1/2 teaspoons Comino Seeds, Ground
2 teaspoons Lemon Juice
1-1/2 Tablespoon Cornstarch
1-1/2 Tablespoon Water
6 ounces, weight Elk Tenderloin, Cubed Into 1/2 Inch Pieces
_____
FOR THE MARINADE:
1 teaspoon Cumin
2 teaspoons Lemon Juice
1 teaspoon Garlic Powder

1
Place elk tenderloin in a container with marinade mixture for approximately 3 hours prior to soup preparation.
2
In a skillet, heat olive oil over medium high heat. Add onion and garlic. Cook for 5 minutes, until onion softens.
3
In a food processor, combine sauteed onion and garlic, celery, peppers, and one can of black beans. Puree items and add to a large saucepan or stock pot. Add vegetable stock, remaining black beans, salt, ground comino seeds, and lemon juice. Bring to a slow boil over medium heat. Reduce heat to low and simmer.
4
In a skillet over medium high heat saute elk pieces until outside is browned. DO NOT COOK THROUGH. Add elk to soup and continue to simmer for approximately 15 minutes, stirring frequently.
5
Combine cornstarch and water, and add to soup. Continue to cook over low heat for approximately 30 minutes, stirring occasionally.
6
Serve!
7
Nutrition Info per 1 cup serving: 281 calories, 4.2 g fat, 0.8 g saturated fat, 45 g carbohydrates, 14 g fiber, 28 g protein

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE SOUP:, 1 teaspoon Olive Oil, 1 whole Yellow Onion, Chopped, 2 cloves Garlic, Minced, and more.

Yes, Elk & Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Elk & Black Bean Soup

How did you like this recipe?

Frequently Asked Questions