More Great Recipes: Beans | Crock-pot | Misc. Soup/Stew | Soup

Holland’s Black Bean Soup

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Member since 2007

Serves | Prep Time | Cook Time


1 tablespoon olive oil
2 medium-size yellow onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 teaspoon fresh oregano
1 teaspoon dried oregano
10 cans black beans
1 tablespoon chopped jalapeno or Anaheim pepper
2 large cans chicken or vegetable stock
2 teaspoons coarse kosher salt
1 teaspoon ground black pepper

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic, oreganos, and cumin; stir 1 minute. Place 4 cans of the black beans and the pepper/onion mixture into a blender. Transfer the pureed mixture and the remainder of the black beans to 6-quart slow cooker. Add the hot peppers, then chicken stock. Cover and cook on low until beans are very tender, about 6 hours. Stir in salt, and pepper. Garnish soup with green onions and a cayenne sour cream.

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