Easy Black Bean Soup
By Yankee Magazine|May 23 2002|
This is a great soup — zesty, flavorful, and not too “beany.” Because it is prepared with canned beans, it is very quickly made. Serve it with sourdough bread for a hearty lunch or supper.
Yield
6 to 8 servings
Ingredients
1 tablespoon olive oil
1 cup chopped onion
2 to 4 large garlic cloves, minced
2 cans (16 ounces each) peeled tomatoes, with liquid
2 cans (15 ounces each) black beans, drained and rinsed
1-1/2 cups canned or homemade chicken broth
2 teaspoons ground cumin
1/4 cup thinly sliced scallions, to garnish
1/2 cup chopped tomatoes, to garnish
1/2 cup sour cream, to garnish
Instructions
In a medium-size saucepan, heat the oil over medium heat. Add the onion and garlic and saute for 5 minutes, until the onion is tender.
In a blender or food processor, combine the tomatoes with liquid and three-quarters of the beans. Process until smooth. Add to the sauteed onion along with the re-maining black beans, broth, and cumin. Cook over low heat for about 15 minutes, stirring occasionally.
Serve the soup hot, topping each bowl with a sprinkling of scallions and chopped tomatoes and a dollop of sour cream.
Does not taste good. I’ve had many other black bean soups and this one does not hold a candle to them.
I just love black bean soup.