Black Bean Soup
Seriously! I have 7 black bean soups in my recipe program. We’ve tried all of them. This one is good, partly because it is so simple. It’s a great recipe for company and easy to double (or even triple)! If you look at the original recipe, theirs is much chunkier than mine. I’m not sure why, perhaps I blended too many beans! It didn’t stop anyone from eating it!
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 2 cups chicken broth, divided
- 3 cans (15 ounces each) black beans, rinsed and drained, divided
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 teaspoon ground cumin
- ½ teaspoon garlic salt
- Minced fresh cilantro, parsley, sour cream and/or tortilla chips, optional
|In a large saucepan, saute onion and garlic in oil for 2-3 minutes or until tender.
|In a blender, combine 1/2 cup chicken broth and 1 can beans; cover and process until smooth. Add to onion mixture.
|Stir in the tomatoes, cumin, garlic salt, remaining beans and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serve with cilantro, parsley, sour cream and tortilla chips if desired. Yield: 6 servings.
Makes 6 servings
Source : Taste of Home
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