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Black Bean and Tomato Soup Recipe

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This recipe for Black Bean and Tomato Soup is from The Curry Family 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:  
1 Tbsp. extra virgin olive oil
1 onion, chopped
2 med. cloves garlic, minced
45 oz. reduced-sodium canned black beans, drained, rinsed and returned to can then covered with water
14.5 oz. chicken or vegetable broth
14.5 oz. no salt added diced tomatoes with their liquid
14.4 oz. no salt tomato sauce
2 tsp. chili powder
1/4-1/2 cup red wine (optional)
1 cup non fat sour cream
1/2 cup shredded mozzarella or cheddar cheese (optional)
Directions:
Directions:
Heat oil in a large pot over med. heat. Add the onions and garlic. Saute until onions start to brown, about 5 minutes. Add the beans & water, broth, tomatoes, tomatoe sauce, and chili powder. Bring soup to a boil.
Reduce the heat and simmer 15-20 minutes, stirring occasionally. Stir in the wine.
With hand held immersion or standing blender, puree 2 cups of the soup to desired consistency or thicken with Arrowroot or Cornstarch.
Add a dollop of sour cream as desired.
Serve immediately with crusty bread, fresh salad.
This can also be made in a slow cooker:
Omit the oil. Combine all other ingredients except sour cream and cheese in the slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Serve as directed.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep and cook time:30 minutes

 

 

 

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