Prep 15 mins
Cook 30 mins
Hearty, zesty and satisfying soup. Be sure to add the lime juice. It's the key ingredient to the great taste of this soup.
- 1 medium onion, chopped
- 1⁄4 cup green pepper, chopped
- 1 carrots, grated or 5 -6 baby carrots, sliced
- 2 tablespoons vegetable oil
- 3 (15 ounce) cans black beans
- 3 cups chicken broth
- 1 cup salsa
- 1⁄2 cup sherry wine (optional)
- 1 (11 ounce) can Rotel tomatoes & chilies
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 lime, juice of
- chopped fresh cilantro (to taste)
- sour cream
- chopped green onion
- fresh cilantro
- grated cheddar cheese or monterey jack cheese or colby
- Saute onion, green pepper, and carrot in oil in large saucepan for 10 minutes or until tender.
- Process 1 can of undrained beans with 1 cup chicken broth in blender until pureed.
- Add puree to onion mixture and stir well.
- Process 1 additional can of undrained beans and 1 cup chicken broth in blender.
- Add to mixture and stir well.
- Stir in remaining can of undrained beans, 1 cup of chicken broth, salsa, sherry, undrained tomatoes, cumin, and chili powder to the bean puree; bring to a boil.
- Reduce heat and simmer for at least 20 minutes, stirring occasionally.
- Just before serving, stir in lime juice and cilantro to taste.
- Serve hot and garnish each bowl with sour cream, chopped green onions, cilantro, and grated cheese, as desired.
I liked this. Tastes like most chili. I made a brown rice and put the lime and the cilantro in that and poured the soup on top of it.
mmm...it's a keeper!!! SO GOOD!!! For years my husband has refused to eat black bean soup because of the large amount of garlic found in most black bean recipes, but he loved this one.
I made a couple of modifications. First, my grocer was out of green pepper, so I substituted red pepper, and I'm a vegetarian so I substituted vegetable broth for the chicken broth. While cooking I added about 1/3 cup of the shredded cheese and omitted the sour cream and green onions from the garnish and instead just sprinkled it with the shredded cheese. Otherwise I followed the recipe as it was.
In addition to the soup I made some rice to mix in once both were done. For the rice, I sauteed the same amount of carrots, onion, and oil that the soup calls for in a separate pan. Once the carrots and onion in the rice pan were almost dry, I added a can of undrained, fire-roasted, diced tomatoes. I let that simmer for a few minutes before adding 2 cups of vegetable broth and 2 cups of Jasmine fragrant Thai rice. The Thai rice if not overcooked has a nice "al dente" -like crunch when it's done. Once both the rice and soup were done I just mixed them together.
I will definitely be making this one again. Just as Lori K. stated in her description--WHATEVER you do make sure you add the lime. YUM!!!