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black bean soup recipe


  • 2 tablespoons olive oil 
  • 2 (15 oz) cans black beans (drain & rinse 1 can) 
  • 1/2 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 3 roma tomatoes, chopped 
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper 
  • 1 cup vegetable broth 
  • 1 (15 oz) can corn, drained and rinsed
  • 1 tablespoon fresh lime juice

Toppings (optional): 

  • Chopped cilantro
  • Chopped avocado
  • Lime wedges
black bean soup recipe


  • Using a food processor or blender, puree one of the cans of black beans (leaving them undrained and unrinsed). 
  • In a large dutch oven or pot heat olive oil over medium high heat. Add the onion and bell pepper and saute 3 – 4 minutes, until tender. Add the garlic and cook for 1 minute more. 
  • Add the tomatoes and seasonings to the pot. Stir until the ingredients are coated in the seasoning. 
  • Pour in the broth and bring the pot to a boil. Stir in the remaining can of beans (drained & rinsed), the pureed beans, and the corn (drained & rinsed). 
  • Turn the heat down and let the pot simmer for 10 – 15 minutes. If preferred, add more broth here to thin your soup.
  • Stir in lime juice before serving. Optionally, serve topped with chopped cilantro and avocado. 

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