Boulder Black Bean Soup

Boulder Black Bean Soup created by Bev I Am

From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005.

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

directions

  • Heat oil in large saucepan over medium heat. Saute onion and garlic until tender (about 5 minutes). Stir in oregano, thyme, cumin, and pepper; cook one minute longer. Place half of beans in a blender and puree until smooth, adding chicken broth as needed to make a smooth puree. Add puree and remaning whole beans and broth to saucepan. Bring to a boil over medium heat, then simmer uncovered for 20-30 minutes. Serve garnished with diced tomatoes, and if desired, onion and shredded cheese.
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RECIPE MADE WITH LOVE BY

@NELady
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@NELady
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"From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005."

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  1. DailyInspiration
    Yummy soup -- easy to make and very flavorful. We had this for lunch yesterday and it was nice and filling. Definitely a repeat at our house.
  2. chef313633
    very good and easy to prepare a keeper in my house.Thanks for posting.
  3. Bev I Am
    Wonderfully simple to prepare and oh, so tasty! Black bean soup is a favorite and this recipe hits the spot! I prepared as directed, changing nothing. I served with chopped tomatoes, sliced green onion and a sprinkling of a Mexican Blend Cheese. Thank you, NELady! UPDATED: I sometimes combine 2 cups of shredded roast pork to the soup which makes a fantastic addition.
  4. Dreamer in Ontario
    I love black bean soup and this version was no exception. I served it with chopped tomatoes and grated cheese. Made for 1.2.3 HIT WONDERS tag.
  5. Bev I Am
    Boulder Black Bean Soup Created by Bev I Am
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