Saturday, November 29, 2008

Black Bean Soup

I love soups. They’re filling, warm, and usually nutritious. I first tried black bean soup at a Panera, and knew it was something I could easily make. I almost always have black beans & chicken broth on hand, so this soup is easy to quickly whip up. I found this recipe on Kraft Foods’ website a couple years ago, and it’s simple and tasty!


Black Bean Soup


1 medium onion, chopped (about 2/3 cup)
4 cloves garlic, minced
1 Tbsp. ground cumin
2 Tbsp. oil
3 cans (16 oz. each) black beans, undrained, divided
1 can (14-1/2 oz.) chicken broth, divided (or use vegetable broth to make it vegetarian)
1 jar (16 oz.) chunky salsa
1/2 cup sour cream (optional)


Cook and stir onion, garlic and cumin in oil over medium heat in large saucepan 3 min.

Place 1 can of the undrained beans and half of the broth in blender or food processor container; cover. Blend until pureed. Add to ingredients in saucepan. Repeat with second can of undrained beans and remaining broth. Add remaining can of beans and salsa to saucepan mixture; mix well.

Bring to a boil on medium-high heat. Reduce heat to low; simmer 15 min., stirring occasionally. Ladle soup into serving bowls. Drizzle each serving with 1 Tbsp. sour cream.

**Modifications, I keep forgetting, that when I make this, I like a lot of beans in my soup. Less soupy, more thick, so next time I think I'll either puree only 1 can, or perhaps just add an extra can of beans.**

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