Friday, May 20, 2011

Easy Black Bean Soup Recipe

This recipe was born out of a bit of desperation. I was hungry, there wasn't much to eat in the house that was quick and I had 3 cans of black beans in the pantry. What does one do with 3 cans of black beans? Why make black bean soup of course. But it needed to be fast. I was hungry and I don't have time to be waiting around for a long drawn-out soup recipe. So here it goes...
Easy Black Bean Soup Recipe
1 tablespoon olive oil or olive oil spray
1.5 cup chopped peppers and onions (I used frozen and a bit of leftover fresh onion)
4 cloves crushed garlic
2 handfuls of grape tomato
3 scallions
3 cans black beans
2 chicken or vegetable bouillon cubes
2 cans full of water
1.5 tablespoons red wine vinegar
2 pinches cumin
2 large pinches dried oregano
5-6 dashes of Tabasco sauce
3-4 tablespoons chopped fresh cilantro
Goya light Adobo salt to taste

Saute peppers, onions and garlic with oil over medium heat. Cook until onions are translucent, being careful not to burn or brown the garlic. Add the tomato and cook until skins are wrinkled and tomatoes are soft. Smash tomatoes with a fork. Add chopped scallions. Add two cans of black beans, 2 cans of water and bouillon cubes. Cook until beans are soft, about ten minutes. Add cilantro,red wine vinegar and Tabasco to taste. Turn off heat and use an immersion blender to puree soup. Drain the liquid from the remaining can of black beans and add it to the soup. Turn heat on medium to medium high. Simmer the soup until the beans soften. Season with additional salt if desired. Serve topped with any or a combination of the following; shredded cheese, sour cream, chopped onion, salsa, crushed tortilla chips and/or fresh scallions.

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