Presto Black Bean Soup
- Simple recipes
- Easy recipes
When made with frozen or rinsed canned black beans, this soup can be prepared in about 15 minutes.
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 1 onion, peeled and chopped
- 2 garlic cloves, minced
- 1 tsp (5 mL) each chili powder, dried oregano leaves and ground cumin
- 1 can (28 oz/796 mL) tomatoes, diced
- 2 cans black beans, drained and rinsed (19 oz/540 mL each)
- 1-1/2 cups chicken or (375 mL) vegetable broth
- 1 cup (250 mL) corn kernels
- 1/4 cup (50 mL) chopped fresh coriander
- 1 tbsp (15 mL) lime juice
- sour cream (optional)
Preparation
Heat oil in a deep saucepan set over medium heat. Add onion, garlic, chili powder, oregano and cumin. Cook, stirring occasionally, for 5 minutes.
Add tomatoes, black beans and broth. Bring to a boil and cook, stirring often, for 5 minutes.
Purée 2 or 3 cups (500 to 750 mL) of the soup in a blender or food processor and return to pan. Stir in corn, coriander and lime juice. Taste and adjust seasoning.
Garnish each bowl with a dollop of sour cream, if using.
Fast & Easy: 30 minutes or less (prep and cooking time)
Make-Ahead: Can be made at least 8 hrs ahead.
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