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August 8, 2011
Black Bean Soup
Soups & Stews
Prep time:
10 minutesCooking time:
25 minutes“Canned black beans may save time and be convenient, but cooking your own beans will save money. Canned beans cost more than double the price of cooking dried black beans.”
Ingredients
Serves 4
- 3 tablespoons olive oil
- 1/2 medium onion, finely chopped
- 1/2 cup finely chopped celery
- 1/2 medium green bell pepper, finely chopped
- 1 clove garlic, finely chopped
- 1 cup water
- 3 tablespoons olive oil
- 2 (15-ounce) cans black beans
- 2 (15-ounce) cans Mexican-style stewed tomatoes
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sour cream
Directions
1
Heat olive oil in a medium skillet. Add onion, celery, bell pepper and garlic. Sauté until vegetables are tender, about 5 minutes.
2
Drain and rinse beans. Combine sautéed vegetables, beans, water and undrained tomatoes in a large saucepan. Stir in cumin, coriander, salt and pepper.
3
Cook, stirring occasionally, over medium-low heat for 15 minutes. Spoon 1/2 of bean mixture into a blender container. Process until puréed. Return to saucepan.
4
Cook soup, stirring occasionally, until heated through, about 5 minutes. Ladle into soup bowls. Top each serving with 1 tablespoon sour cream.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
If you cannot find Mexican-style stewed tomatoes, substitute 1 can stewed tomatoes and 1 small can diced green chiles.
Great Pairings
Layered Tortilla Pie
You can save money and still prepare a party-pleasing-and vegetarian-hors d'oeuvre by omitting the chicken. Or you can substitute any leftover meat, such as turkey, pork or beef, for the chicken.
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