Black Bean Soup/Stoup
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 1 dried bay leaf
- 4 (1700.97 g) can black beans, 3 of them rinsed and drained
- 36.97 ml ground cumin
- salt
- pepper
- 29.58 ml hot sauce
- 946.36 ml chicken stock
- 425.24 g can Rotel Tomatoes
- 1 lime, juice of
- Mexican blend cheese, shredded (optional)
- sour cream (optional)
directions
- Drain and rinse the 3 cans of beans.
- To mash the 4th can I poured it into a bowl and mashed with a fork.
- While they are draining, heat a soup pot on medium high heat. Add olive oil, onion, garlic, jalapeno and bay leaf. Saute for about 5 minutes.
- Add drained beans.
- Add the mashed beans.
- Season with the cumin, salt and pepper and hot sauce. Add the chicken stock and rotel and bring to a high simmer.
- Reduce heat and simmer for 30 minutes over low heat. Add the lime juice, remove the bay leaf.
- To serve spoon into bowls and if desired, top with cheese and/or sour cream. This is also great served with Tostitos chips with a hint of lime.
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RECIPE SUBMITTED BY
I am a mother of one and a step mom to one. I work full time. I love to cook, it is my therapy. I love experimenting with different foods and I am fortunate enough to have a husband and my daughter that love it also (my step daughter is very picky). At least 3 nights a week we try a new recipe and they actually look forward to it!
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