Prep 25 mins
Cook 0 mins
This is a fairly quick to throw together soup that I came up with recently and quite enjoyed the results! If you can't find refried black beans, you could use cooked black beans that have been pureed.
- 2 tablespoons olive oil
- 1 cup chopped white onion
- 1 teaspoon chopped fresh ginger
- 3 cloves garlic, chopped
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 3⁄4 teaspoon allspice
- 1⁄8 teaspoon celery salt
- 3 cups vegetable broth
- 1 (14 1/4 ounce) can tomato puree
- 2 (16 ounce) cans refried black beans
- 1⁄8 teaspoon black pepper
- 1 teaspoon white sugar
- 2 (15 ounce) cans black beans, rinsed and drained
- 1⁄4 cup fresh lemon juice or 1⁄4 cup lime juice
- sour cream (for serving)
- Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender.
- Mix in ginger, garlic, cayenne pepper, thyme, allspice, and celery salt.
- Cook for a couple minutes to let the spices release their flavor then pour in the broth.
- Mix in tomato puree, refried black beans, black pepper, and sugar.
- Cook and stir until mixture is combined then add the whole black beans.
- Contine to cook until heated through.
- Stir in the lemon juice.
- Serve with sour cream.
This was delicious! Not too stew-y but not watery either, the perfect consistency. I had to add more spices at the end of the cooking time though. (We like pronounced flavor.) I also omitted the thyme and used freshly cooked black beans. Served with a dollop of creamy, mild guacamole. Very good on a cold, snowy day. Thanks for posting. cg
You are amazing to be able to create something like this!!! This soup is incredible - followed your recipe exactly and added some pre-microwaved diced carrots, celery, and green pepper. Can't wait to have it again - you are a genius flower7!!! Thank you.