Speedy Black Bean Soup Recipe
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Category: |
Category: |
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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
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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. |
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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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