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  • Black Bean Soup

    1 vote
    Black Bean Soup
    Prep: 10 min Cook: 30 min Servings: 4
    by Patrick Travis
    33 recipes
    >
    It's winter, snows on the ground and I just finished plowing our road. What a great time for some warm comfort food and this black bean soup fills the bill perfectly. Simple, not too spicy and full of flavor.

    Ingredients

    • 1 ea 32 oz carton chicken stock or use homemade
    • 4 ea 15 oz cans black beans (look at the ingredients...get beans without sugar added!)
    • 1 ea 15 oz can diced tomatoes
    • 2 TB olive oil or other vegetable oil
    • 1 medium white onion, small dice
    • 2 large cloves garlic, pressed
    • 1 ts sea salt
    • 1/2 ts oregano (Mexican)
    • 1/2 ts crushed red pepper flakes
    • 2 bay leaves
    • Garnish
    • sliced or diced fresh jalapenos
    • sliced green onions
    • sour cream

    Directions

    1. Heat olive oil in a large pot and saute onions and garlic till soft.
    2. Add tomatoes, salt, oregano and red pepper flakes and saute until liquid is reduced by 1/2.
    3. Add chicken stock and bay leaves to the tomato and onion mixture.
    4. Drain and rinse the black beans and add to the pot.
    5. Bring to a soft boil, turn down and simmer for 1/2 hour or longer (I let the pot simmer for about 2 hours but it's ready to eat after about 1/2 hour).
    6. Use an immersion blender to breakdown about 1/2 of the beans. If you don't have an immersion blender just mash some of the beans to thicken the soup.
    7. Dish up into bowls and garnish.

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