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Black Bean Soup Recipe

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This recipe for Black Bean Soup is from The Too Much Sugar for a Dime Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
2 slices, thick-cut bacon
1 medium onion, chopped
1 T. minced garlic
2 15 oz. cans black beans, drained and rinsed
1 14 1/2 oz. can diced tomatoes
3 c. reduced sodium chicken broth
1 T. sherry wine vinegar or red wine vinegar
1/4 tsp. hot pepper sauce
1 tsp. ground cumin
6 T. sour cream
1/4 sliced green onions
Directions:
Directions:
Heat oil in Dutch oven or large pot over medium heat until hot. Add bacon; cook 2-3 minutes or until bacon just begins to brown. Add onion; cook 2-3 minutes or until tender. Add garlic; cook 30-60 seconds or until fragrant. Stir in black beans, tomatoes, broth, vinegar, hot pepper sauce, and cumin. Increase heat to medium-high; bring to a boil. Reduce heat to low; simmer 25 minutes.

Remove from heat; let cool 15 minutes. Process soup in 3 batches in blender or food processor, pulsing just until slightly pureed but still somewhat chunky. (Soup can be made to this point up to 2 days ahead. Cover and refrigerate.) Return to Dutch oven; heat over medium heat until mixture simmers. Serve soup topped with sour cream and green onions.
Personal Notes:
Personal Notes:
This a quickly prepared version of a Cuban-style black bean soup. By using bacon and canned beans instead of a ham hock and dried beans, the preparation time is significantly reduced...and nothing is missing with the taste!

 

 

 

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