Black Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. olive oil
1 onion, chopped
1 tbsp. minced garlic (about 4 cloves)
3 cans (15.5 oz) black beans, rinsed and drained
2 cups chicken broth
1 can (28 oz) diced tomatoes
1 can green chiles
2 tsp. cumin
1 carton (8 oz) sour cream
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Directions: |
Directions:Heat oil in a Dutch oven over medium heat; add onion and garlic. Cook 5 minutes or until soft. Add beans, broth, tomatoes, chiles, and cumin. Cook 10 minutes or until bubbly. Mash soup slightly with a potato masher for a thicker texture, or purée half of the soup in a blender or food processor. Top each serving with sour cream. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: This is a fast, tasty soup that can easily be modified. I added a few more tomatoes and more chicken stock each time I've made it. I also think that the first time I made it, I only had two cans of black beans, and it was fine like that. It isn't very spicy as written. Alexander didn't mention the spiciness at all. So you could easily spice it up by adding more chiles (or a spicier chile, like jalapeño). You could easily add more vegetables to this as well--corn, zucchini, celery, carrot, cilantro--or substitute soaked dried beans for the canned or vegetable stock for the chicken stock.
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