Black Bean Soup
From cookinggood 16 years agoIngredients
- 1/2 cup chopped onion shopping list
- 2 tablespoons minced garlic (about 12 cloves) shopping list
- 2 tablespoons olive oil shopping list
- 1 teaspoon ground cumin shopping list
- 8 cups chicken broth shopping list
- 3 cans (15 oz.) black beans rinsed and drained shopping list
- 1 lemon sliced 1/2" thick shopping list
- 1/2 cup chopped dried tomatoes (not oil packed) shopping list
- 1-2 jalapeno peppers seeded and chopped (optional) shopping list
- 1 tablespoon fresh chopped oregano (or 1 teaspoon dried) shopping list
- 1 1/2 teaspoons balsamic vinegar or sherry vinegar shopping list
How to make it
- 1 a 4 qt dutch oven cook onion and garlic in hot oil over medium heat until tender stirring several time.
- add the cumin and cook for 1 minute more.
- add broth, beans, lemon, tomatoesand Jalapeno and bring to a boil. Reduce heat and simmer for 15 minutes.
- Discard lemon slices. Remove 3 cups of soup and in a bender or food processor to puree this mixture. Return to the pot and cook for 10 minutes more.
- Stir in vinegar and fresh oregano.
- This soup can be frozen up to 3 months.
People Who Like This Dish 3
- victoriaregina USA, VA
- trigger MA
- ski Mishawaka, IN
- quepidoll Dadeville, AL
- catbot79 Topeka, KS
- cookinggood Leesburg, FL
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The Rating
Reviewed by 3 people-
I make this very same soup but without the lemon in it. I can't wait to try it with the lemon, I know it will add a great flavor and be even more fantastic!!!!
ski in Mishawaka loved it -
I love the addition of the vinegar in this Black Bean soup and the cumin is a nice finishing touch.
You have my 5 fork rating.
Michaeltrigger in loved it -
Saved. Thanks for a great post.
Vickievictoriaregina in USA loved it
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