30-minute black bean soup

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By Beth M.
from M.V. Island, MA

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!

serves TWO
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For 30-minute black bean soup

  • 1 md
    onion, minced or chopped
  • 1 clove
    garlic, minced
  • 1 md
    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
    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

  • 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.
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