Cinnamon Lime Soup

It all started with rhubarb. My roommate and I decided to order a box of local produce to support local farmers. We received a mystery bag of vegetables. The strangest vegetable was rhubarb. I've heard of rhubarb pie, but was never sure what rhubarb was. After much research I found that rhubarb is mostly used in baked goods i.e. food with gluten in it. I began to obsess over the possibilities of rhubarb. I thought it must be sweet and a little tangy, and found that it should NEVER be eaten raw. The solution? Rhubarb soup. 

You're probably wondering why I called the soup "Cinnamon Lime Soup" as the blog title. Well, I got scared. I thought the rhubarb flavor might taste like toilet cleaner. So I only used two stalks of rhubarb--not worthy of being in the soup title. 

Here's a picture of rhubarb:

There was little planning with this soup. It ended up being mostly broth, with assorted vegetables. The general goal was to make a sweet, tangy soup with a little spice. 

Here's the ingredients and recipe:

2 medium onions

4 medium carrots

2 stalks rhubarb

1/2 of a cauliflower

1 can black beans

1 cup white wine

1 32 oz chicken broth

2 tbsp cinnamon

3 tbsp lime juice

1/4 tsp cayenne pepper

1 tbsp salt

1tbsp pepper

Recipe:

1. Coarsely chop onions and add to soup pot on medium heat. 

2. Chop up carrots, rhubarb and cauliflower into small pieces and add to soup pot.

3. Chop up thawed chicken and add to pot. Turn up heat to medium high. 

4. Add black beans, white wine and chicken stock. Turn up heat until boiling for 30 minutes. 

5. Flavor time! Add in the cinnamon, lime, cayenne, salt and pepper until it satisfies your taste buds. Let simmer for 20 minutes. 

It's kind of a weird color soup. I think the rhubarb + black beans = ugly soup hue. However, if you can see past it's physical appearance, the flavor is amazing! I could make love to the broth. It has just the right amounts of heat, sweet and tang. ;)

Enjoy!