Light Black Bean Soup
Recipes Healthy Cooking Mexican Seasonal cooking Soups and stews Vegetarian
Description
This soup is delicious and filling and hits the spot on those cold winter days. It is vegetarian, but if you want a richer taste, use chicken stock instead.
Ingredients
1 1/4 c. dried black beans
1 T. olive oil
3 c. chopped onion
1 c. chopped red bell pepper
1 T. ground cumin
1 t. dried oregano
4 garlic cloves, minced
2 c. vegetable stock
2 c. water
2 T. fresh lime juice
1 t. hot pepper sauce
1/2 t. kosher salt
1/4 t. freshly ground black pepper
2 T. finely chopped onion (optional)
1/4 c. light sour cream (optional)
2 T. chopped fresh cilantro (optional)
8 t. shredded Monterey Jack cheese
Directions
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Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and bell pepper; cook 8 minutes or until tender, stirring frequently. Add cumin, oregano, and garlic; saute 1 minute. Add beans, vegetable stock, and water. Bring to a boil; partially cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender.
Place half of the bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel or paper towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed soup to pan. Stir in lime juice and next 3 ingredients (through black pepper). Ladle soup into bowls; top evenly with cheese, and if desired, onion, sour cream, and cilantro.
Calories 219 Fat 3.6 g Fiber 5.7 g
Cholesterol 3 mg Sodium 460 mg