Black Bean Soup

Submitted by Sweet PQ?

"A lower-fat version of black bean soup, from the"Full of Beans" cookbook. If you preder a chunkier soup, puree only some of it. Since I am always rushed for time, I start with canned black beans. You can use vegetable stock instead of beef stock if you prefer. Soup can be garnished with plain yogurt and.or lemon slices."

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 5 cups
• Serves: 3-4

ingredients

• 709.77 ml cooked black beans
• 473.18 ml beef stock
• 396.89 g tomato sauce
• 2 garlic cloves, minced
• 1 onion, chopped
• 1 celery rib, chopped
• 1 bay leaf
• 2.46 ml thyme
• 2.46 ml oregano
• 2.46 ml ground cumin
• 1.23 ml black pepper
• 0.39 ml hot pepper sauce
• 9.85 ml lemon juice
• 4.92 ml brown sugar
• salt

directions

1. Bring beans, stock, tomato sauce, garlic, onion, celery, bay leaf, thyme, oregano, cumin, pepper & hot sauce to a boil over medium heat. Lower heat, then simmer, covered, for 30-40 minutes until vegetables are tender.
2. Remove bay leaf. Stir in lemon juice and brown sugar. Puree as desired (smooth or chunky). Return to pan & heat through (you may need to add some water at this point if it's too thick). Season with salt to taste. Serve.

Reviews

[breezermom]

This is a good soup. I love bean soups, so I knew I'd like it! I cooked dried beans the night before, and then used these in this soup. I followed the directions exactly...my soup was a little thin, even after blending. Next time I will decrease the amount of tomato sauce and use some of the yummy liquid that the black beans cooked in. I will also add some garlic. Thanks for sharing!