Quick Black Bean Soup recipe

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Ingredients

2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes with green chile peppers, drained
2 (15 ounce) cans chicken broth, divided
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans
3 cups hot cooked rice
6 tablespoons sour cream, for topping

Nutrition Info

351.2 calories
carbohydrate: 61.8 g
cholesterol: 9.9 mg
fat: 4.4 g
fiber: 15.9 g
protein: 16.7 g
saturatedFat: 2.1 g
servingSize: -
sodium: 2176.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Drain some of the liquid from 2 cans black beans.

  2. Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth, pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.

  3. Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.

Recipe Yield

6 servings

Recipe Note

Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian.

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