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Microwave Black Bean Soup

Southern.Crockpot's picture
Ingredients
  Minced onion 1⁄4 Cup (4 tbs)
  Minced green bell pepper 1⁄4 Cup (4 tbs)
  Diced seeded tomato 1⁄4 Cup (4 tbs)
  Olive oil/Vegetable oil 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Ready to serve chicken broth 1 Cup (16 tbs)
  All purpose flour 1 Teaspoon
  Canned black beans 8 Ounce, rinsed and drained
  Chopped fresh parsley 1 Tablespoon
  Ground coriander 1⁄8 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Salt To Taste
  Pepper To Taste
  Sour cream 2 Tablespoon
Directions

MAKING
1) In a 2-quart ovenproof casserole, mix thoroughly the onion, bell pepper, tomato, oil, and garlic.
2) Microwave on high power for 2 minutes, until the vegetables are soft.
3) To a plate, transfer the soft vegetables and keep aside.
4) In 1-cup liquid measure, mix together the broth and flour.
5) Stir well to dissolve the flour and into the casserole, pour the flour mix.
5) To this, add the beans and parsley.
6) On high power, microwave this mixture for 5 minutes, stirring once every minute.
7) In a blender, blend half of this bean mixture, until smooth.
8) To the casserole, return the blended mixture.
9) Now, add the vegetable mixture and stir well to combine.
10) On high power, microwave this mixture for 8 minutes, until the flavors are blended well.
11) Finally, stir in coriander, cumin, salt, and pepper to taste.

SERVING
12) Into 2 soup bowls, divide the soup and serve hot, topped with 1 tablespoon sour cream each.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
2

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