Quick Black Bean Soup recipe
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- 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 caloriescarbohydrate: 61.8 gcholesterol: 9.9 mgfat: 4.4 gfiber: 15.9 gprotein: 16.7 gsaturatedFat: 2.1 gservingSize: -sodium: 2176.5 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Quick Black Bean Soup
Directions
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Drain some of the liquid from 2 cans black beans.
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.
Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.