Community Pick
Easy Black Bean Soup
photo by DianaEatingRichly
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon ground cumin
- 2 -3 cloves garlic
- 2 (14 1/2 ounce) cans black beans
- 2 cups chicken broth or 2 cups vegetable broth
- salt and pepper
- 1 small red onion, chopped fine
- 1⁄4 cup cilantro, coarsely chopped or finely chopped (whatever you prefer)
directions
- Saute onion in olive oil.
- When onion becomes translucent, add cumin.
- Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
- Add 1 can black beans and 2 cups vegetable broth.
- Bring to a simmer, stirring occasionally.
- Turn off heat.
- Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
- Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
- Serve soup with bowls of red onion and cilantro for garnish.
- I add a bit of cilantro to the pot, too.
- Can be doubled or frozen.
Questions & Replies
-
I've made this soup a couple of times now and I really do like it as well as my family. Because nothing was written about how to process the garlic before adding it, I added it whole although I did chunk them as they were large. I figured this was ok as it would later be blended all together. I drained and rinsed my beans even though the recipe didn't tell me so and, the recipe doesn't indicate if the first stage of the soup should simmer for any length of time so I turned it off as it slowed to a simmer from a boil. I'd like to ask Tessa Morales these questions and hope she responds. Thanks!
see 2 more questions
Reviews
-
Delicious. We topped with shredded cheese, sour cream, cilantro, green onions and crushed tortilla chips. I've also added browned ground meat to make it more of a meal. The second time I made this, I doubled this recipe except did not double the chicken stock so the soup would be thicker. This was a real winner at our house. Thanks for a simple and great recipe!
-
This was absolutely delicious. Even my dad enjoyed it and he's a meat and potatoes kind of guy. We added cubed chicken and more veggies beyond what was suggested. I sauteed the red onion and garlic then added carrots, zucchini and mushrooms. In my stock pot I boiled the chicken breasts in the chicken and veggie stock. While the chicken was simmering I added my black beans into the sautee pan to heat before adding everything together. Honestly sauteing all the veggies gave it such depth that I didn't need to use any salt, pepper or other spices. I'll make this again soon. <3
-
see 52 more reviews
Tweaks
-
I left out the onion and cilantro as my husband doesn't like them but added steamed diced potatoes and steamed sliced baby carrots. I also added instant mashed potato flakes to make it thicker just until it was the consistency that I wanted and it worked great! It made it thicker like I wanted and my 2 year old even liked it!
RECIPE SUBMITTED BY
Tessa Morales
United States
I love a whole foods diet. I enjoy yoga and reading, movies and spending time with my daughter and son.
I am finally getting a nice kitchen in 2008!