Black Bean Soup
Why I Love This Recipe
This is an easy recipe to make. If you have an immersion blender it is so easy to blend to the consistency that suits you best and you can blend right in the pot. Susan McGarvey
Ingredients You'll Need
10 sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 ½ cups finely shopped onion
3 garlic cloves, minced or pressed
1 jalapeno chile, minced or ¼ teaspoon cayenne pepper
2 tbsp. vegetable oil
1 teaspoon ground cumin
1/3 cup water
2 14 oz cans of diced tomatoes
2 16 oz cans black beans
¼ cup chopped fresh cilantro (optional)
yogurt or sour cream (optional)
In a small bowl, cover the sun-dried tomatoes with the boiling water.
In soup pot, sauté onions, garlic and chile/cayenne in oil for 5 mins.
Stirr frequently, until the onions are translucent.
Add the cumin, 1/3 cup water and the diced tomatoes with their juice.
Cover and bring to a boil.
Lower the heat and simmer, covered, for 5 minutes.
Add black beans and their liquid, and continue to simmer.
Stir occasionally to prevent sticking.
Drain and chop the softened sun-dried tomatoes.
Add them to the soup and cook for 5-10 mins longer.
Stir in cilantro and remove soup from the heat.
Puree half of the soup in a blender and return it to the pot.
Serve with a dollop of yogurt or sour cream (optional).
Pairs Well With
A salad and bread if you choose.