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South Of The Border Black Bean Soup

Quick.easy.cooking's picture
Ingredients
  Canned black beans 32 Ounce (2 Cans, 16 Ounces Each)
  Frozen corn 10 Ounce (1 Package)
  Onion 1 Medium
  Vegetable oil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced / crushed through a press
  Chicken broth 2 3⁄4 Cup (44 tbs)
  Chili powder 1 Tablespoon
  Oregano 1 1⁄2 Teaspoon
  Cayenne 1 Pinch
  Bay leaf 1
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
Directions

1 Place the black beans and the corn in a colander. Hold under cold running water to rinse the beans and thaw the corn; drain well. Coarsely chop the onion.
2 In a large saucepan, warm the oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the onion begins to brown, about 5 minutes.
3 Add the drained beans and corn, the chicken broth, chili powder, oregano, cayenne and bay leaf. Cover and bring the mixture to a boil. Reduce the heat to medium-low, cover and simmer for 15 minutes. Remove the bay leaf.
4 Just before serving, remove about 1 1/2 cups of the solids and puree them in a blender or food processor. Return the puree to the soup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Quick

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