Black Bean Soup
by Updated April 25, 2017,
Photo Credit: Diana Rattray
This flavorful soup is a snap to prepare with canned beans, chicken broth, and salsa. Serve the black bean soup with a dollop of sour cream, shredded Monterey Jack cheese, and chopped green onions or diced tomatoes. Use a medium salsa and extra hot sauce if you like a spicy black bean soup.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- In a large saucepan or Dutch oven heat the canola oil over medium heat. Add the onion, garlic, cumin, and chili powder. Saute for about 3 to 4 minutes, until onion is tender.
- In a bowl, combine 2 cans of the black beans with the chicken broth; puree in the blender in batches.
- Add the pureed beans to the onion mixture. Stir in the remaining can of beans, lime juice, the salsa, and green chile peppers. Add hot sauce, to taste. Bring to a boil; reduce heat to low and simmer for 30 minutes.
- Ladle into bowls and top with a dollop of sour cream, if desired, along with shredded cheese and chopped green onions or diced tomatoes.
Calories per serving: 277
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