30-Minute Black Bean Soup

Beth M.

By
@BakinTime

A friend made this for a "soup supper at our church" and I have enjoyed the recipe for the past six years. Nancy Cabot gave this to me, and I give her full credit for this tasty soup. She said it can be easily doubled or tripled, etc. It is true!


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Rating:

Comments:

Serves:

TWO

Prep:

5 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 medium
onion, minced or chopped
1 clove
garlic, minced
1 medium
sweet red pepper, sliced
1 Tbsp
olive oil
4 oz
chorico, or italian hot or sweet sausage,crumbled
1 Tbsp
dry sherry (optional) i haven't used this yet!
1/2 tsp
ground cumin
1
bay leaf
1 can(s)
15 ounces, black beans, undrained
1 c
chicken broth
1/2
of one lime, squeezed juice
1 Tbsp
chopped cilantro
pinch
salt and pepper to taste
optional, a dollop of sour cream on top!

Directions Step-By-Step

1
Place the olive oil in a large soup pot, and add chopped onion, garlic and red pepper, cook about 5 minutes until tender.
2
Add sausage or chorico and cook until browned, 1 or 2 minutes. Pour off excess fat. Add sherry (or a little water) and stir up browned bits in pan.
3
Stir in cumin, bay leaf, beans with liquid and chicken broth. Simmer uncovered 10-15 minutes.
REMOVE bay leaf.
4
Remove 1/2 of solids and puree, in food processor or with hand blender. Return to soup pot.
5
Add lime juice and cilantro, simmer 5 minutes. SEASON TO TASTE WITH SALT AND PEPPER.
6
MAKES TWO GENEROUS BOWLS. You'll enjoy this as a meal, with or without a crusty roll or corn chips.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Dairy Free, Low Sodium
Other Tags: Quick & Easy, Healthy
Hashtags: #spicy, #hearty, #fragrant