black bean soup


Categories: Soups, Posted by Sandy Bergsten


2 15 ounce cans black beans, drained and rinsed

3-4 cups chicken broth

1 tablespoon olive oil

1 large sweet onion, chopped

1 medium red pepper, diced

2 cloves garlic, minced

2 teaspoons ground cumin

1 cup drained canned petite diced tomatoes

1 tablespoon minced seeded jalapeño chili



Puree 2 cups of the rinsed and drained beans with 1 cup chicken broth with a hand blender. Set aside

Heat the oil in a medium stockpot over medium-low heat. Add the onions and red pepper and sauté until the onions begin to turn golden, about ten minutes.

Add the garlic and cumin and stir for one minute.

Add the tomatoes, bean mixture and remaining whole beans. Slowly stir in the remaining 2 cups of chicken broth and bring to a boil. Reduce the heat and simmer until the vegetables are tender and the soup thickens slightly about 20 minutes.

Thin the soup with more broth if desired. Add the jalapeño to taste. Season with salt and pepper.

 Serves 4-6

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