Black Bean Soup

Submission by: S. Baruso

Cook’s Note: Freezes well

SERVES: Approximately 4 to 6

 

INGREDIENTS:

  • 1 ½ c. Jack Rabbit Black Beans
  • 2/3 c. onion, diced
  • 4 garlic cloves, minced
  • 1 T. ground cumin
  • ½ tsp. crushed red pepper flakes
  • 2 T. vegetable oil or white wine
  • 1 ½ c. water
  • ½ – ¾ cube of vegetarian bouillon or 1 ½ c. chicken broth
  • 3 c. mild salsa
  • 2 T. fresh lime juice
  • Sour cream, as needed, for garnish
  • Tortillas, as needed, for garnish
  • Red bell peppers, diced, as needed, for garnish
  • Cucumber, diced, as needed, for garnish
  • Additional salad, as needed, for garnish

 

PREPARATION:

  • To prepare beans: Presoak and cook beans as directed.
  • Sauté onion, garlic, cumin and red pepper flakes in vegetable oil until tender.
  • Using blender, puree 2 cups of cooked beans and combine in a pot with onion mixture.
  • Add water and bouillon.
  • Add remaining beans, salsa and lime juice. Heat to a boil, reduce to low and simmer uncovered for 30 minutes.
  • Serve with sour cream and tortillas.
  • Garnish with diced red peppers and cucumber and salsa.

 

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