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Easy Black Bean Soup

Healthy.Eater's picture
  Dried black beans 12 Ounce, rinsed and sorted (2 Cups)
  Water 7 Cup (112 tbs)
  Yellow onion 1 Large, coarsely chopped
  Sweet green pepper 1 Large, cored, seeded, and coarsely chopped
  Garlic 4 Clove (20 gm), slivered
  Mild chili powder 2 Teaspoon
  Bay leaves 2
  Cinnamon stick 1 , split lengthwise
  Dried marjoram 3⁄4 Teaspoon, crumbled
  Frozen corn kernels 10 Ounce (1 Package)
  Salt 1 Teaspoon
  Minced cilantro/1/2 cup minced parsley mixed with 3 teaspoons dried cilantro 1⁄2 Cup (8 tbs) (Coriander)
  Lime juice 2 Tablespoon
  Hot red pepper sauce 1 Teaspoon
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Chopped green onions 5

1 In a large stock pot or 5-quart Dutch oven, bring the beans and enough cold water to cover them to a boil over moderate heat.
Boil for 2 minutes, then remove from the heat and let stand for 1 hour.
Drain and rinse.
2 Return the beans to the stock pot, add the water, onion, pepper, garlic, chili powder, bay leaves, cinnamon stick, and marjoram and bring to a boil over high heat.
Adjust the heat so that the mixture simmers gently, cover, andcookfor 1 hour or until beans are tender.
3 Remove and discard the bay leaves and cinnamon stick.
Stir in the corn, salt, cilantro, lime juice, and red pepper sauce if desired.
Cookfor4 minutes or until the corn is heated through.
Garnish with a dollop of yogurt and a sprinkling of green onions if desired.

Recipe Summary

Difficulty Level: 
Side Dish

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