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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This soup is a favorite pantry meal for my family. Easy, easy, easy to make and nutritious. I got the recipe from the back of a soup can but have improvised this soup many times. Feel free to adjust seasonings as you like. Ingredients:
3 tablespoons olive oil |
1 medium onion, chopped |
1 tablespoon ground cumin |
2 -3 cloves garlic |
2 (14 1/2 ounce) cans black beans |
2 cups chicken broth or 2 cups vegetable broth |
salt and pepper |
1 small red onion, chopped fine |
1/4 cup cilantro, coarsely chopped or finely chopped (whatever you prefer) |
Directions:
1. Saute onion in olive oil.
2. When onion becomes translucent, add cumin.
3. Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
4. Add 1 can black beans and 2 cups vegetable broth.
5. Bring to a simmer, stirring occasionally.
6. Turn off heat.
7. Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
8. Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
9. Serve soup with bowls of red onion and cilantro for garnish.
10. I add a bit of cilantro to the pot, too.
11. Can be doubled or frozen.
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