Quick and Easy Black Bean Soup |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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If you're in a hurry, but want a great tasting, hearty soup, this is it! Ingredients:
2 slices cooked bacon, cut in large pieces |
1 cup diced onion |
1/4 cup diced celery |
1/4 cup diced carrot |
2 (15 ounce) cans ranch-style black beans, with juice |
8 ounces tomato sauce |
1/4 teaspoon ground cumin |
1/4-1/2 teaspoon cayenne pepper |
salt |
2 tablespoons sherry wine (optional) |
2 -3 tablespoons milk |
1 cup sour cream |
1 cup pico de gallo |
Directions:
1. Place bacon pieces, onion, vegetables and broth into a shallow glass dish and cover with paper towel. Microwave on HIGH 2-3 minutes or until vegetables are soft.
2. Using a blender, blend 1 can of black beans with the vegetables and bacon. Transfer the mixture to a saucepan.
3. Blend 1/2 of the second can in the blender. Pour the blended beans and the remaining whole beans into the saucepan and add tomato sauce and seasonings.
4. Bring to a simmer, stirring constantly.
5. Taste and add salt if desired.
6. Stir the milk into the sour cream and mix well. Pour into a squirt bottle or small zip-top bag and snip the corner.
7. Ladle the soup into the serving bowls and garnish with sour cream-milk mixture and pico de gallo.
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