Shown in this Cincinnati Enquirer photograph by Micheal E. Keating, is Rhonda Clark. She’s the personal chef of Cincinnati Bengal’s star running back Rudi Johnson.
Here at ASAP Athletic Strength And Power, we’re proud to announce that we’ll be able to regularly post recipes by Rhonda Clark who was just recently featured in a Cincinnati Enquirer news story not to mention The USATODAY! Rhonda was also featured this past week on the Fox19 WXIX Morning TV Program. She’s a professional chef who resides in Cincinnati, Ohio and has played an instrumental role in helping Rudi Johnson shed over 20 pounds and cut his body fat from 12 to 6 percent. 
As we are all well aware, nutrition in sport is extremely important. Meal planning and then executing that plan can help athletes reach their body weight goals. Consequently, teams and players can improve their performances due to their diligence in the nutritional aspect. Unfortunately, unless your lucky enough to be in the greater Cincinnati area and have access to Rhonda Clark’s professional services, you’ll have to settle for one of her recipes that we’ll provide from time to time.
Today’s post features her Black Bean Soup recipe which we can’t promise that, after eating you’ll perform like Rudi Johnson, but we’ll guarantee that you’ll love this very lowfat soup that’s high only in taste! Thanks Rhonda and Welcome Aboard!!
And good luck Rudi!
Chef Rhonda Clark’s Black Bean Soup Recipe
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 ribs celery, diced
1 large carrot, diced
1 medium red bell pepper, diced
3 cups beef stock
12 ounces vegetable juice (such as V8)
2-15 ounce cans black beans, with their liquid
¼ teaspoon cayenne pepper
Salt and pepper to taste
Heat oil in heavy bottomed large saucepan or dutch oven. Add onion, garlic, celery, carrot and bell pepper, and gently saute for about 10 minutes or until onions are translucent.
Add stock and vegetable juice and bring to a boil. Reduce heat and add beans and cayenne, stirring to make sure all ingredients are mixed well. Cover and simmer for 45 minutes to an hour. Season with salt and pepper as desired, and serve.
If you are interested in contacting Rhonda Clark for her professional chef services through her "Flash in the Pan" company just click here: Flash in the Pan
All Rights Reserved Copyright 2006 ASAP www.athleticstrengthandpower.com story by Ed Cicale
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