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Quick & Easy Black Bean Soup

Healthy.Eater's picture
Ingredients
  Dried black beans 12 Ounce, rinsed and sorted (2 Cups)
  Water 7 Cup (112 tbs)
  Yellow onion 1 Large, coarsely chopped (1 1/2 Cups)
  Sweet green pepper 1 Large, cored (1 Cup, Cored, Seeded, And Coarsely Chopped)
  Garlic 4 Clove (20 gm), slivered
  Chili powder 2 Teaspoon
  Bay leaves 2
  Cinnamon stick 1
  Dried marjoram 3⁄4 Teaspoon, crumbled
  Frozen corn kernels 10 Ounce (1 Package)
  Salt 1 Teaspoon
  Coriander/ cilantro/1/2 cup minced parsley mixed with 3 teaspoons dried cilantro 1⁄2 Cup (8 tbs), minced
  Lime juice 2 Tablespoon
  Hot red pepper sauce 1 Teaspoon
  Plain low-fat yogurt 1 Cup (16 tbs), chopped
  Chopped green onions 6
Directions

1 In a large stockpot 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 stockpot, 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, and cook for 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. Cook for 4 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: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy

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