Hearty Black Bean Soup
From bostonmargy 12 years ago
- 30 - 45 minutes to make
- Serves 4 - 6
I first found this recipe on the goya.com website. There, it called for chipotle chiles and other items. I'm not a huge fan of super hot food, so I adapted it to my preferences. It's still wonderful!
Ingredients
- 2 cans of black beans (15.5 oz each) shopping list
- 2 tbs cooking oil (I use olive or canola oil) shopping list
- 1 medium yellow onion, chopped shopping list
- 4 cloves garlic, chopped shopping list
- 1 medium green bell pepper, chopped shopping list
- 1 – 2 tsp ground cumin (I use the larger amount) shopping list
- 4 cups chicken or vegetable broth shopping list
- 1 small tomato, chopped, or one cup canned, diced tomatoes shopping list
- 1 – 2 tbs fresh cilantro, chopped shopping list
- salt (optional, if you used canned broth) shopping list
- Fresh-ground black pepper shopping list
How to make it
- Heat oil in a large pot over medium-high heat. Add onions and green peppers and cook until softened (about 10 minutes). Add garlic and cumin and saute until fragrant. Add beans, broth and tomato and cook until onion and green peppers are soft (15 – 20 minutes).
- Take a cup or two of the soup and put into blender or food processor. Process until pureed, then return to soup. This will thicken the broth and intensify the flavor. Add salt and pepper if/as needed.
- Serve with a dollop of sour cream.
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