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Boulder Black Bean Soup

Trusted.Chef's picture
Ingredients
  Olive oil 2 Teaspoon
  Medium 1 , chopped
  Garlic 3 Clove (15 gm)
  Garlic 3 Clove (15 gm), minced
  Oregano 1 Teaspoon, dried
  Dried whole oregano 1 Teaspoon
  Thyme 1⁄2 Teaspoon, dried
  Dried whole thyme 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Black beans 3 Cup (48 tbs), rinsed
  Canned black beans 3 Cup (48 tbs), rinsed, drained
  Low-sodium chicken broth 3 Cup (48 tbs)
Directions

MAKING
1) In a large saucepan, heat oil and saute garlic and onions over medium flame for about 5 minutes.
2) Add in oregano, thyme, cumin, pepper and continue cooking for 1 more minute.
3) Meanwhile in a blender, puree half the quantity of beans to get a smooth puree. Add in a few tablespoons of chicken broth in between to help blend.
4) Stir in the bean puree into the saucepan along with the remaining half of whole beans and the chicken broth.
5) Let the mixture come to a steady boil before turning down the flame and cooking uncovered for about 30 more minutes.

SERVING
6)Serve Boulder Black Bean Soup hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Healthy
Cook Time: 
95 Minutes
Servings: 
6

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