Black Bean Soup
Gourmet Soups, Stews, & Bisques
Spiced with cumin and flavored with tomatoes and zesty green chiles, this black bean soup is sure to become a family favorite.
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
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.
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.