Black Bean Soup
After you ladle soup in each bowl, top it with a dollop of sour cream and fresh cilantro. Soup is delicious served with Sweet Cornbread.
INGREDIENTS | SERVES 4
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ cup sherry
- 1 teaspoon cumin
- 1 teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon cayenne pepper
- 2 (15.2-ounce) cans black beans
- 2 (14-ounce) cans chicken broth
In stockpot over medium-high heat, sauté the onion in olive oil for 5–10 minutes. Add garlic and sauté 1 additional minute.
Add the sherry, cumin, oregano, thyme, and cayenne pepper. Mix well and remove from heat.
Drain and rinse the black beans. Put half the beans in a blender and purée.
Add the whole beans and puréed beans to the stockpot. Pour the broth into the stockpot. Mix well.
Put soup into a freezer bag or plastic container and freeze.
Defrost soup in the refrigerator for 12–24 hours. Put into pan and heat on medium for 15–20 minutes or until soup reaches desired temperature.
Calories: 710 | Fat: 9g | Protein: 43g | Sodium: 495mg | Carbohydrates: 116g | Fiber: 28g