Black Bean Soup

By Debe Pendice

  • 1 Tbsp. olive oil

  • 2 medium carrots, chopped

  • 2 cloves of garlic, finely chopped

  • 1 large onion, chopped

  • 1 medium red pepper, chopped

  • 2 teaspoons ground cumin

  • 1/2 teaspoon crushed red pepper fakes

  • salt

  • 2 cups water

  • 2 cans 15-19oz. each) black beans, rinsed and drained

  • 1 can sodium

  • 1 can(14-14.5 oz.) reduced -sodium chicken broth(1 3/4 cups)

  • 1/4 cup packed fresh cilantro leaves, chopped, plus some for garnish

  • 1 Tbsp. fresh lime juice

  1. In 6-quart saucepot, heat oil on medium until hot. Add carrots, garlis, onion and pepper; cook 12-15 minutesor until vegetables are lightly browned and tendered, stirring occasionally. Add cumin and crushed red pepper , and 1/2 teaspoon salt; cook 1 minute.

  2. Stir in water, beans, and broth; heat to boiling an medium-high. Reduce heat to low and simmer, uncovered, 15 minutes to blend flavors.

  3. Ladle 3 cups soup into blender; coer, with center part cover removed to allow steam to escape, and blend ntil pureed. Stir pureed into soup in saucepot; heat through on medium. Stir in cilanro and lime juice, and garnish with cilantro sprigs.

Nutritional Facts

Per Serving
9 g
33 g
Total Fat
3 g (Sat. 0 g)
11 g
0 mg
705 mg

lunch soups soup

2 replies

carm 2010-10-18 18:49:04 -0500 Report

Made this soup today and it was great.With winter close by I know I'll be having it real soon again. I would say it is a must try. Thank you!