30-Minute Black Bean Soup

2
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!

Rating:

☆☆☆☆☆ 0 votes

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!

How to Make 30-Minute Black Bean Soup

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.

Printable Recipe Card

About 30-Minute Black Bean Soup

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




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