Black Bean Soup
We all know black beans are a healthy, hearty staple. Get bowled over by this simmering soup. Not only is it decadent — it can be whipped up in a matter of minutes. Chop til you drop and then get cooking. You’ll love every spoonful.
A bowl of Mexican-style vegetarian black bean stew (frijoles negros). Photo taken in Kent, Ohio with a Panasonic Lumix digital camera (model DMC-LS75). The ingredients include black turtle beans (soaked and boiled from dried beans), sea salt, olive oil, dried oregano leaves, powdered cumin seed, cayenne pepper, black pepper, roasted onion and garlic, dried ancho and morita chili peppers, tomato paste, and dark beer. (Photo credit: Wikipedia)
2 tbsp. olive oil 1 cup chopped white onions 1 tsp. chopped fresh ginger 1 tsp. chopped fresh garlic 1/2 tsp. cayenne pepper 1 tsp. dried thyme 3/4 tsp. allspice 1/8 tsp. celery salt 3 cups vegetable broth 1 (14.25 oz.) can tomato puree 2 (16 oz.) cans refried black beans 1/8 tsp. black pepper 1 tsp. white sugar 2 (15 oz.) cans black beans, rinsed and drained 1/4 cup fresh lemon juice 1 (8 oz.) container sour cream
Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through. Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through and top each serving with a dollop of sour cream.
Ready in 40 min