Sheila's Black Bean Soup

Recipe by mabers
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover the sundried tomatoes with the boiling water and set aside.
  • In a large pot heat oil and saute the onions, garlic and jalapeno pepper, stirring frequently until soft.
  • Add the cumin, 1/3 cup water and tomatoes.
  • (Break up large chunks if you haven't already zapped them.).
  • Bring to a boil.
  • Cover and simmer over low heat for 5 minute.
  • Add the undrained black beans and continue to simmer, stirring occasionally to prevent sticking.
  • Drain and chop the sundried tomatoes and add to soup.
  • Cook 5-10 minutes longer.
  • Stir in cilantro and remove from heat.
  • Puree half the soup in food processor or blender and return to pot.
  • If soup is too thick, add some water or tomato juice if you prefer.
  • Serve with a dollop of sour cream.
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