Email to Lisa Hopper      

Recipe Categories: VCCCD's HOME PAGE_APPETEASERS _APPETEASERS_ENCORE _ASIAN_CREATIONS _BRING_ON_THE_BEANS _CASSEROLE_DAYS _COOKIE_EXCHANGE _FLAVORS_OF_INDIA _FOOD_FOR_THOUGHT _FRENCH_CONNECTION _FROM_THE_KITCHEN_OF _GAZPACHOANDSANDWICHES _GREEK_TASTING _HAWAIIAN_TREATS _LENTILS_n_WRAPS _PANTRY_RAID _PASTA_FUN _POTLUCK _PUMPKIN_PASSIONS _ROCKIN_MOROCCAN _SOUPS_ON _SPRING_FLING _STUFF_IT _TORTILLA_FILLERS _TURKEY_DAY_Blahs-Be-Gone _WINTER_SQUASH_WONDERS

Black Bean Soup




Source of Recipe


FunFastFabFood Group


Recipe Introduction


This soup was very quick to put together and doesn't take much time to cook; HOWEVER, it did take 20+ minutes for it to come to a simmer, so take that into consideration when making it. Make it the night before if you want and give it time to rest and let the flavors come together over night. Quite yummy!!


List of Ingredients




4 T olive oil
2 C onion, chopped
4 large garlic cloves, minced
2 carrots, chopped
2 4-ounce cans diced mild green chilies
2 T ground cumin
4 15-ounce cans black beans, undrained
4 C low-sodium chicken/vegetable stock/broth
2 14-ounce cans diced tomatoes in juice
hot pepper sauce to taste
chopped fresh cilantro
chopped green onions
tortilla chips


Recipe



Heat oil in large pot over medium heat. Add onion, garlic, carrot and green chilies; sauté until onion is golden, about 8 minutes. Add cumin, beans, broth and tomatoes with juice. Bring to a boil. Reduce heat to medium-low, cover and simmer until flavors blend, stirring occasionally, about 20 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt and hot pepper sauce. Ladle soup into bowls. Garnish with cilantro, green onions and crushed tortilla chips.

Serves 8