Black Bean Soup

17 ingredients
9 steps

Ingredients

  • 1 medium onion, chopped
  • 14 cup green pepper, chopped
  • 1 carrots, grated or 5 -6 baby carrots, sliced
  • 2 tablespoons vegetable oil
  • 3 (15 ounce) cans black beans
  • 3 cups chicken broth
  • 1 cup salsa
  • 12 cup sherry wine (optional)
  • 1 (11 ounce) can Rotel tomatoes & chilies
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 lime, juice of
  • chopped fresh cilantro (to taste)
  • sour cream
  • chopped green onion
  • fresh cilantro
  • grated cheddar cheese or monterey jack cheese or colby

Directions

  1. 1
    Saute onion, green pepper, and carrot in oil in large saucepan for 10 minutes or until tender.
  2. 2
    Process 1 can of undrained beans with 1 cup chicken broth in blender until pureed.
  3. 3
    Add puree to onion mixture and stir well.
  4. 4
    Process 1 additional can of undrained beans and 1 cup chicken broth in blender.
  5. 5
    Add to mixture and stir well.
  6. 6
    Stir in remaining can of undrained beans, 1 cup of chicken broth, salsa, sherry, undrained tomatoes, cumin, and chili powder to the bean puree; bring to a boil.
  7. 7
    Reduce heat and simmer for at least 20 minutes, stirring occasionally.
  8. 8
    Just before serving, stir in lime juice and cilantro to taste.
  9. 9
    Serve hot and garnish each bowl with sour cream, chopped green onions, cilantro, and grated cheese, as desired.

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