Black bean soup

Black bean soup



  • water - 1/3 c
  • vegetable oil - 2 Tbsp
  • boiling water - 1 c
  • ground cumin - 1 tsp
  • cayenne - 1/4 tsp
  • finely chopped onions
  • garlic cloves, minced - 3 item
  • chopped, fresh cilantro - 1/4 c
  • sun-dried tomatoes not packed in oil - 10 item
  • undrained, canned tomatoes 28 oz - 3 c
  • undrained, cooked black beans two 16 oz - 4 c
  • additional water or tomato sauce - 1 item

How to make black bean soup:

In small bowl, cover dried tomatoes with boiling water and set aside. Saute onions, garlic and cayenne in oil for 5 minutes. Add cumin, 1/3 cup water and chopped, canned tomatoes. Add to pan (with juice). Cover and bring to boil. Lower heat, simmer uncovered, for 5 minutes. Add beans and water, simmer and stir occasionally. Drain and chop softened sun-dried tomatoes. Add to soup and cook for 5 to 10 minutes. Stir in the cilantro and remove from heat. Puree 1/2 of the soup in blender. Return to pan. If soup is too thick, add water or tomato juice. Reheat slowly.

Recipe categories: Soups & stews, Beans, Black beans.

Black bean soup
Average rating: 3.4 of 5, total votes: 5
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

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