Prep 10 mins
Cook 20 mins
I found this super easy version in a back issue of Canadian Living. Great served for a simple weekend supper with a toasted western sandwich on the side.
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 sweet red pepper, chopped
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper
- 19 ounces black beans, drained and rinsed
- 2 cups vegetable stock
- 2 tablespoons fresh coriander, chopped (optional)
- 2 tablespoons lime juice
- 1⁄4 cup sour cream
- In a large saucepan, heat the oil over medium heat.
- Add the onion, garlic, pepper, cumin and cayenne and cook, stirring occasionally, for 5 minutes or until the onion is softened.
- Add the black beans and stock and bring to a boil.
- Reduce the heat and simmer for 10 minutes.
- At this point, you can puree some of the soup, either by ladling into a food processor or using a stick blender.
- Stir in the coriander (if using) and lime juice.
- Dollop sour cream on each serving.