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Speedy Black Bean Soup Recipe

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This recipe for Speedy Black Bean Soup, by , is from The Dore & Powers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Davis
Added: Sunday, April 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp olive oil
1 clove of garlic minced
1 medium onion chopped (1/2 c)
2 cans (15 oz) black beans (low sodium)
1 can (14.5 oz) fat-free chicken broth(or chicken stock)
1 c frozen corn kernels (optional)
1 can (14.5 oz) diced tomatoes seasoned with jalapeno peppers
3 bay leaves
1 tsp thyme (dried)
1 tsp balsamic vinegar
1/2 to 1 tsp cumin
Toppings:
Shredded cheddar cheese
Sour cream

Directions:
Directions:
Heat oil in a 4 1/2 quart Dutch over or soup pot over medium heat. Add chopped onions and minced garlic. Stir and cook 2 minutes.
Raise heat to high and add black beans (do not drain) and chicken broth. Stir well. With back of spoon smash some of the black beans against the side of the pot (this will thicken the soup). Stir well.
Add remaining ingredients (except the toppings). Simmer for 5 minutes. Serve with shredded cheese and sour cream.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
10 to 15 minutes
Personal Notes:
Personal Notes:
This soup is easy and fast! It's easy to stock your pantry with the ingredients to make this soup on a cold rainy day.

 

 

 

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