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Black Bean Soup

Radcliff's picture
Less is more flavor! This simple yet flavorful black bean soup draws upon Italian and southwestern influences.
Ingredients
  Onion 1 Medium, chopped (1/2 Cup)
  Garlic 1 Clove (5 gm), finely chopped
  Bacon slice 1 , cut into pieces
  Chicken broth 3 Cup (48 tbs)
  Water 1 Cup (16 tbs)
  Carrot 1 Medium, chopped (1/2 Cup)
  Stalk celery 1 Medium, chopped (1/2 Cup)
  Dried black beans 4 Ounce
  Chopped parsley 2 Tablespoon
  Dried oregano 1 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Lemon wedges 4
Directions

1. Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender.
2. Stir in remaining ingredients except lemon wedges. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer about 2 hours or until beans are tender.
3. Place 1 cup of the soup in blender container. Cover and blend on high speed about 30 seconds or until of uniform consistency; stir into remaining soup mixture. Serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Cuban
Course: 
Breakfast
Taste: 
Savory
Method: 
Boiled
Interest: 
Holiday, Party, Healthy
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
130 Minutes
Ready In: 
140 Minutes
Servings: 
4

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Average: 3.3 (7 votes)