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Easy Black Bean Soup

by

Yield: 6 to 8 servings

This is a great soup -- zesty, flavorful, and not too "beany." Because it is prepared with canned beans, it is very quickly made. Serve it with sourdough bread for a hearty lunch or supper.

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 to 4 large garlic cloves, minced
  • 2 cans (16 ounces each) peeled tomatoes, with liquid
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1-1/2 cups canned or homemade chicken broth
  • 2 teaspoons ground cumin
  • 1/4 cup thinly sliced scallions, to garnish
  • 1/2 cup chopped tomatoes, to garnish
  • 1/2 cup sour cream, to garnish

Instructions:

In a medium-size saucepan, heat the oil over medium heat. Add the onion and garlic and saute for 5 minutes, until the onion is tender.

In a blender or food processor, combine the tomatoes with liquid and three-quarters of the beans. Process until smooth. Add to the sauteed onion along with the re-maining black beans, broth, and cumin. Cook over low heat for about 15 minutes, stirring occasionally.

Serve the soup hot, topping each bowl with a sprinkling of scallions and chopped tomatoes and a dollop of sour cream.

Updated Thursday, May 23rd, 2002
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2 Responses to Easy Black Bean Soup

  1. Amy Shillington January 27, 2004 at 6:09 pm #

    Does not taste good. I’ve had many other black bean soups and this one does not hold a candle to them.

  2. Anonymous April 23, 2004 at 5:41 am #

    I just love black bean soup.

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