Black Bean Soup

Ingredients

• Black Bean Soup
• 2 tsp. Vegetable oil
• 2 cloves garlic minced
• 1 each onion, carrot – peeled and chopped
• 1 stalk celery, chopped
• 1 bay leaf
• 1 tsp. chili powder
• ½ tsp. each thyme, oregano and ground cumin
• ¼ tsp. salt and pepper
• 3 cups chicken broth
• 1 – 14oz can tomato sauce
• 2 – 19oz cans Black beans; rinsed and drained
• ¼ tsp. hot pepper sauce
• 2 tsp. each lime juice and brown sugar
• Sour cream and chopped parsley or corrainder
• In a large heavy saucepan, heat oil on medium heat. Cook garlic, onion, carrot and celery for 5 mins. or until onion is softened. Stir in bay leaf, thyme, oregano, cumin, salt and pepper. Cook stirring for 30 seconds. Pour in chicken broth, tomato sauce; stir to combine. Bring to a boil; reduce heat to low and cook covered for 20 minutes or intil vegetables are tender.
• Discard bay leaf. Stir in black beans, hot pepper sauce, lime juice and brown sugar into vegetable mixture. In a blender, puree in batches, until smooth. Return to saucepan and heat thoroughly. Ladle soup into warm bowls and garnish with a spoon of sour cream and parsley.
• Makes 8 – 1 cup servings

Details

Level of difficulty Average
Cost Average budget