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bountiful black bean soup

★★★★★ 1
a recipe by
dell kean
philadelphia, PA

This is a fantastic recipe: spicey, easy, quick and delicious!

★★★★★ 1
serves 6-8
prep time 20 Min
cook time 35 Min

Ingredients For bountiful black bean soup

  • 2 Tbsp
    olive oil
  • 1 1/4 c
    chopped onions
  • 4
    garlic cloves
  • 1 Tbsp
    chopped fresh thyme or 1-1/2 tsp. dried
  • 3 15 oz. can
    black beans, drained, 1 cup liquid reserved
  • 3 1/2 c
    (or more) low-salt chicken broth
  • 1 28-oz can
    diced tomatoes in juice (i used one with jalepeno peppers)
  • 2 tsp
    ground cumin
  • 1 1/2 tsp
    hot pepper sauce
  • sour cream, shredded cheddar cheese, fresh cilantro to garnish

How To Make bountiful black bean soup

  • 1
    Heat oil in heavy large pot over medium heat. Add onion, garlic, and thyme; saute until onion is golden, about 8 mins. Add beans, reserved 1 cup of bean liquid, 3-1/2 cups of broth, tomatoes with juice, cumin and hot pepper sauce.
  • 2
    Bring soup to boil; reduce heat to medium-low and simmer (uncovered) until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes. Cool slightly.
  • 3
    Working in 2 batches, puree 2-1/2 cups of soup in blender (I used my cuisinart food processor on pulse several times) until smooth. Mix puree back into soup pot.
  • 4
    Brint to simmer. Season to taste with salt and pepper, only if needed. (can be made 1 day ahead. cool slightly, refrigerate uncovered until cold, then cover and keep refrigerated. Bring soup to simmer, thinning with more broth if needed, before serving.
  • 5
    When ready to serve, top with a dollop of sour cream and some shredded cheddar cheese and fresh cilantro (optional) We served this with warm jumbo flaky biscuits and butter!

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