Black Bean Soup (Sopa De Frijoles Negros)

kolibri's Note:

Black beans are a part of the staple food in Mexico.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 24 ounces black beans (3 cans)
• 1 1/2 cups chicken broth
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 10 garlic cloves, finely chopped (or to taste)
• 16 ounces salsa
• 1 lime, juice of
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper flakes
• 1/2 cup plain yogurt

Directions:

1. Place beans with liquid and chicken broth in blender or food processor and blend until smooth. You can leave part of the beans whole if you wish, it gives a nice texture.
2. Heat oil in large saucepan over medium heat. Add onion and garlic: cook for 1-2 or until the onion is tender. Add beans, salsa, lime juice, cumin and red pepper.
3. Bring to boil and reduce heat to low, cover. Cook while stirring occasionally, for 25-30 minutes.
4. Serve with a drizzle of youghurt, and garnish with chopped red onion and fresh cilantro.

Reviews

[Katanashrp]

Delicious! I used medium salsa and it had just the right amount of kick to it. Thank you.

[FunWorld123]

This is so easy and full of flavor! I've made it a few times now and we'll keep having it. I have to leave out the red pepper and use mild salsa for the kids. Thanks for sharing this.

[Kumquat the Cat's friend]

This was a very flavorful soup - tangy with a stiff bite. At first I thought the cumin would be too much so I added less but then tasted and decided to add all of it. I pureed 3/4 of it in the blender and kept the rest of the beans whole. Instead of chicken I used vegetable broth and accidentally drained the liquid from one of two 15 ounce cans of beans I used but did not compensate with extra broth. I also used medium salsa and garnished with red onion and fresh cilantro. Also, this recipe makes more like 4-6 servings, not 8-10 (and I'm not saying that just because I liked it). Thanks!