Vegetarian Black Bean Soup
Ready In: 30 mins
Serves: 2-4
Ingredients
- 15 cups broth
- 3 cups dried beans, cooked or 5 (15 ounce) cans black beans, drained and rinsed
- 5 (15 ounce) cans stewed tomatoes, undrained
- 2 1⁄2 cups frozen corn, fresh is also good
- 2 1⁄2 cups long grain rice, depends on how thick you like your soup
- 5 tablespoons lime juice
- 3 tablespoons brown sugar
- 5 teaspoons louisiana hot sauce (or more)
- 2 1⁄2 teaspoons ground cumin
- 1 1⁄4 teaspoons ground ginger (or fresh)
- 2 1⁄2 teaspoons onion powder
Directions
- Stir all ingredients together in a large saucepan and bring to a boil. Reduce heat and simmer for 20 minutes until rice is tender (if using white rice).
- Puree all using a hand/stick blender (or use a regular blender) until the soup is the desired consistency and serve.
- Garnish with non-dairy sour cream and cilantro, if desired.
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