Black Bean Soup

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Ingredients

1 tablespoon vegetable oil
1/2 cup diced onion
1/2 cup peeled diced carrots
1/2 cup diced celery
2 teaspoons ground cumin
1 large clove garlic, minced
1 can (14 1/2 ounces) diced tomatoes with mild green chiles (or use a can of plain diced tomatoes and add a small, 4-ounce can of green chiles)
3 cans (15 1/2 ounces each) black beans, drained and rinsed
1 1/2 ounces Fond de Poulet Gold® or 1 1/2 ounces Glace de Poulet Gold® dissolved in 3 2/3 cups water
Salt and ground black pepper
Sour cream for garnish
Chopped fresh cilantro for garnish

Heat the oil in a soup pot over medium heat. Add the onions, carrots, celery, and cumin and cook, stirring, until the vegetables are soft, about 10 minutes. Add the garlic and cook, stirring, another minute.
Stir in the black beans, tomatoes and chiles, and dissolved Fond de Poulet Gold® or Glace de Poulet Gold®. Bring the soup to a simmer and cook, uncovered, about 15 minutes.
Remove the soup from the heat. Purée it in small batches in a blender (or use a hand blender). Season to taste with salt and pepper. Serve the soup garnished with sour cream and cilantro.

Filed in: & Bisques, Black Bean, Cumin, Degree of Difficulty, Dietary Lifestyle, Easy Family Recipes, Everyday Meals, Feed My Family Well, Gluten-Free, Gourmet Soups, Green Chiles, How I Want to Cook, Our Family Recipes, Recipes by Category, Recipes by Product, Save Money, Save Time, Soup, Stews, Tomatoes, Vegetable-Based Recipes, What's For Dinner?