Tuesday, June 23, 2009

Spicy Black Bean Soup

This recipe originally from Jen Waterhouse.

2 TBSP. olive oil
1 1/2 C chopped red onion
2 garlic cloves, chopped
1 TBSP cumin (unless already in black beans)
2 15 oz cans black beans with seasonings
2 C canned chicken broth
8 TBSP fresh cilantro
sour cream
tortilla chips (lime are the best!)

Heat oil in large pot.  Add onion, garlic and cumin (unless using beans with cumin already in).  Saute onion till tender.  Add beans with juices and broth.  Bring to boil.  reduce heat to medium, cover and simmer about 15 minutes.  Puree 3 cups at a time in blender, return to same pot.  Mix in 6 TBSP cilantro.  Season soup to taste with salt and pepper.  Top servings with sour cream and tortilla chips and remaining cilantro.

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