Elk & Black Bean Soup

• 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

olive oil, yellow onion, garlic, celery, red bell pepper, anaheim, weight black beans, vegetable broth, salt, comino seeds, lemon juice, cornstarch, water, tenderloin, cumin, lemon juice, garlic

Taken from tastykitchen.com/recipes/soups/elk-black-bean-soup/ (may not work)