Black Bean Soup

I can think of absolutely nothing to preface this soup recipe. So I just want to tell you, that this black bean soup is delicious. I got the recipe from Food.com and tweaked it to my liking.

If you want to make the soup vegetarian, use vegetable broth instead of chicken. I don’t think their is much of a difference between the two taste wise.

This was delicious with the cumin, veggies and black beans and its good for you too. (Except when you top it with sour cream and cheese like I did – at least the sour cream we use is fat free)

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Black Bean Soup

1 onion, chopped (1 cup)
2 celery ribs, chopped (1/2 cup)
1/4 large bell pepper, chopped (1/2 cup)
2 TBS jalapeño, chopped
1 1/2 TBS garlic, minced
2 TBS vegetable or chicken bouillon (or 2 cubes)
1 1/2 cups water 2 (15 oz) cans black beans, not drained
1/2 tsp garlic salt
1 tsp cumin
1 1/2 TBS cornstarch
1 1/2 TBS water

1. Put onion, celery, bell pepper, jalapeno pepper, garlic, chicken bouillion and water in a large pot together over medium heat. Bring to a simmer.
2. Allow to simmer for 10 minutes.
3. Pour in 1 can of black beans, garlic salt, and cumin into the mixture and cook for an additional 5 minutes.
4. Allow to cool slightly and then puree soup, using a blender, food processor, immersion blender, etc. Return to pot.
5. Add remaining can of beans to the soup.
6. Combine the cornstarch and water in a small bowl and then add to the soup. Cook until soup is desired thickness.
7. Top with sour cream and cheese and enjoy.

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