Black Bean Soup

Name: Black Bean Soup
Ingredients: 60 ounces Black beans, undrained, divided; 14.5 ounce Chicken Broth; .5 Vidalia Onion; 4 cloves Garlic; 1.5 tablespoons Cumin, Grounded; 2 tablespoons Olive Oil; 16 ounces Salsa (Your Favorite); .5 cup Sour Cream; 1 dash Garlic, Powder; 2 tablespoons Cilantro

10 ingredients

6 steps

Ingredients

60 ounces Black beans, undrained, divided
14.5 ounce Chicken Broth
.5 Vidalia Onion
4 cloves Garlic
1.5 tablespoons Cumin, Grounded
2 tablespoons Olive Oil
16 ounces Salsa (Your Favorite)
.5 cup Sour Cream
1 dash Garlic, Powder
2 tablespoons Cilantro

Directions

1

Cook chopped onions in oil and cumin. Once the onions start becoming translucent, add garlic.
2

Puree 15 ounces of beans (approximately one can of beans) with 7.25 ounces of chicken stock.
3

Put onions, oil, cumin, garlic, and bean puree into a slow cooker. Mix well.
4

Puree 30 ounces of beans (approximately two cans of beans) and remaining chicken stock. Place into crock pot with salsa.
5

Add 15 ounces of unpureed beans (approximately one can of beans) and cilantro.
6

Crockpot: Low heat for at least three hours; high heat for at least one hour.