Black Bean Soup

Submitted by Lori K.

"Hearty, zesty and satisfying soup. Be sure to add the lime juice. It's the key ingredient to the great taste of this soup."

 

• Ready In: 45mins
• Ingredients: 17
• Serves: 6-8

ingredients

• 1 medium onion, chopped
• 1⁄4 cup green pepper, chopped
• 1 carrots, grated or 5 -6 baby carrots, sliced
• 2 tablespoons vegetable oil
• 3 (15 ounce) cans black beans
• 3 cups chicken broth
• 1 cup salsa
• 1⁄2 cup sherry wine (optional)
• 1 (11 ounce) can Rotel tomatoes & chilies
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 lime, juice of
• chopped fresh cilantro (to taste)

• garnishes

• sour cream
• chopped green onion
• fresh cilantro
• monterey jack cheese or colby

directions

1. Saute onion, green pepper, and carrot in oil in large saucepan for 10 minutes or until tender.
2. Process 1 can of undrained beans with 1 cup chicken broth in blender until pureed.
3. Add puree to onion mixture and stir well.
4. Process 1 additional can of undrained beans and 1 cup chicken broth in blender.
5. Add to mixture and stir well.
6. Stir in remaining can of undrained beans, 1 cup of chicken broth, salsa, sherry, undrained tomatoes, cumin, and chili powder to the bean puree; bring to a boil.
7. Reduce heat and simmer for at least 20 minutes, stirring occasionally.
8. Just before serving, stir in lime juice and cilantro to taste.
9. Serve hot and garnish each bowl with sour cream, chopped green onions, cilantro, and grated cheese, as desired.

Reviews

[asilent11]

I liked this. Tastes like most chili. I made a brown rice and put the lime and the cilantro in that and poured the soup on top of it.

 

[tlmstonewall]

mmm...it's a keeper!!! SO GOOD!!! For years my husband has refused to eat black bean soup because of the large amount of garlic found in most black bean recipes, but he loved this one. <br/><br/>I made a couple of modifications. First, my grocer was out of green pepper, so I substituted red pepper, and I'm a vegetarian so I substituted vegetable broth for the chicken broth. While cooking I added about 1/3 cup of the shredded cheese and omitted the sour cream and green onions from the garnish and instead just sprinkled it with the shredded cheese. Otherwise I followed the recipe as it was.<br/><br/>In addition to the soup I made some rice to mix in once both were done. For the rice, I sauteed the same amount of carrots, onion, and oil that the soup calls for in a separate pan. Once the carrots and onion in the rice pan were almost dry, I added a can of undrained, fire-roasted, diced tomatoes. I let that simmer for a few minutes before adding 2 cups of vegetable broth and 2 cups of Jasmine fragrant Thai rice. The Thai rice if not overcooked has a nice "al dente" -like crunch when it's done. Once both the rice and soup were done I just mixed them together. <br/><br/>I will definitely be making this one again. Just as Lori K. stated in her description--WHATEVER you do make sure you add the lime. YUM!!!