Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

Black Bean Soup

List of Ingredients




1 tsp olive oil
3/4 cup chopped green onion
2 cans black beans
2 cups vegetable broth
1 can corn kernels, drained
2 cans Mexican-style stewed tomatoes
3 bay leaves
1 tsp minced garlic
1 tsp dried thyme
1 tsp balsamic vinegar
1/2 tsp ground cumin


Recipe



Heat the oil in a large soup pot over medium heat. Add onions and cook until slightly brown, stirring occasionally. Add one can of beans with liquid, mashing them down until the beans are broken up and pasty. Raise the heat under the pot to high and add broth, the can of whole beans and it's liquid. Stir well. Drain the corn and add it to the pot, along with stewed tomatoes, bay leaves, garlic thyme, vinegar, and cumin. Cover and bring soup to a boil. Reduce heat to low and simmer to let flavors blend (at least an hour). Stir occasionally to prevent sticking.