Chili's Black Bean Soup

Recipe by James Craig
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium stock pot, place the olive oil, onion, carrot and bell pepper and saute the vegetables till they are tender.
  • Bring 1 cup of water to boil, add the bouillon cubes, and allow to dissolve.
  • Add the bouillon, cooked beans, and remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables.
  • Bring mixture to a simmer and cook approximately 15 minutes.
  • In a blender, puree 1 quart of the soup, and put back into the pot.
  • In a separate bowl, combine the cornstarch and 2 tablespoons water.
  • Add the cornstarch mix to the soup and bring to a boil for 1 minute.
  • Serve with cornbread, white rice, or your favorite side dish.
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