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Black Bean Soup

(2 Votes)
SERVES
8
COOK TIME
15 Min

On a cool day, you could hang a sign outside your kitchen that says "Today's Special: Black Bean Soup." And when your family comes running to the table, they're gonna need big bowls, 'cause a cup of this soup just isn't enough!

What You'll Need

  • 2 (10-1/2-ounce) cans condensed chicken broth
  • 3 cups water
  • 1 medium-sized onion, chopped
  • 4 (15-ounce) cans black beans, undrained
  • 1 (16-ounce) jar salsa
  • 1/2 teaspoon ground cumin

What to Do

  1. In a soup pot, combine broth, water, and onion over medium heat. Cook 5 minutes, or until the onions are tender, then reduce the heat to medium-low.
     
  2. In a blender, puree 2 cans of the black beans with their liquid until smooth. Add to the soup pot along with the remaining undrained beans.
     
  3. Stir in salsa and cumin, and simmer 10 minutes, or until thoroughly heated, stirring occasionally.
     

Note

Garnish each bowl with a dollop of sour cream or some shredded Monterey Jack cheese and jalapeño pepper slices.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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As noted, absolutely MUST be topped with sour creme or some type of strong tasting cheese (we use real pepper jack) to be a cafe-style black bean soup! Otherwise the soup can be very bland.

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