Black Bean Onion Soup
A great, easy soup for chilly days. From the Healthy College Cookbook. But, not just college students will love it!
- Ready In:
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 5 1⁄2 cups cooked black beans (about 4 15-ounce cans)
- 7 cups water
- 1 cup green pepper, chopped
- salt, to taste
- pepper, to taste
- shredded cheddar cheese (optional)
- In a skillet over medium heat, saute the onion and garlic in the oil until soft (approx 5-7 min/).
- Combine the onion and garlic in large pot with beans and water. Bring to a boil.
- Add the green pepper, reduce heat and simmer for 10 minutes.
- Allow to cool slightly and then puree half of the soup in a blender.
- Return mixture from blender to pot and heat to serving temperature.
- Top with cheese and serve with whole wheat bread or crackers.
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This was just OK....nothing special. Personally I found it WAY too watery and bland. I made with chicken stock, added 1 can of fire roasted tomatoes, and 1t of cumin with 1/2t chili powder in an attempt to give it some flavor. I'll finish eating the servings I made and froze, but won't be making this again. Sorry! Thanks for sharing.....1Reply
This is a good, healthy soup. I used vegetable broth instead of water (I think it would be a bit bland w/ just the water). I sauteed my green peppers with the onion and garlic. I decided not to puree half the mixture, but it would be great either way. Some diced tomatoes (fresh or canned) would be nice in this soup, too. I served it w/ some shredded cheddar and cilantro on top. Thanks for posting this. I'll make this again, maybe next time w/ some tomatoes.Reply
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