Black Bean Soup (Sopa De Frijoles Negros)
"Black beans are a part of the staple food in Mexico."
photo by Kumquat the Cats fr
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 24 ounces black beans (3 cans)
- 1 1⁄2 cups chicken broth
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 10 garlic cloves, finely chopped (or to taste)
- 16 ounces salsa
- 1 lime, juice of
- 1 tablespoon ground cumin
- 1 teaspoon crushed red pepper flakes
- 1⁄2 cup plain yogurt
directions
- Place beans with liquid and chicken broth in blender or food processor and blend until smooth. You can leave part of the beans whole if you wish, it gives a nice texture.
- Heat oil in large saucepan over medium heat. Add onion and garlic: cook for 1-2 or until the onion is tender. Add beans, salsa, lime juice, cumin and red pepper.
- Bring to boil and reduce heat to low, cover. Cook while stirring occasionally, for 25-30 minutes.
- Serve with a drizzle of youghurt, and garnish with chopped red onion and fresh cilantro.
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Reviews
-
Delicious! I used medium salsa and it had just the right amount of kick to it. Thank you. -
This is so easy and full of flavor! I've made it a few times now and we'll keep having it. I have to leave out the red pepper and use mild salsa for the kids. Thanks for sharing this. -
This was a very flavorful soup - tangy with a stiff bite. At first I thought the cumin would be too much so I added less but then tasted and decided to add all of it. I pureed 3/4 of it in the blender and kept the rest of the beans whole. Instead of chicken I used vegetable broth and accidentally drained the liquid from one of two 15 ounce cans of beans I used but did not compensate with extra broth. I also used medium salsa and garnished with red onion and fresh cilantro. Also, this recipe makes more like 4-6 servings, not 8-10 (and I'm not saying that just because I liked it). Thanks! -
This comes together in a flash & is super easy. I diluted it a bit w/water because it was a bit zippy for the kids. I used 'medium' salsa. I didn't puree in the beginning; I used my immersion blender at the end. Voila!! Thanks, Sistah!
Tweaks
-
This was a very flavorful soup - tangy with a stiff bite. At first I thought the cumin would be too much so I added less but then tasted and decided to add all of it. I pureed 3/4 of it in the blender and kept the rest of the beans whole. Instead of chicken I used vegetable broth and accidentally drained the liquid from one of two 15 ounce cans of beans I used but did not compensate with extra broth. I also used medium salsa and garnished with red onion and fresh cilantro. Also, this recipe makes more like 4-6 servings, not 8-10 (and I'm not saying that just because I liked it). Thanks!
RECIPE SUBMITTED BY
After living in England for seven years, we moved to Vancouver Canada end of 2004. Culinaristically the journey couldn't have been much longer - I've discovered the joy of cooking and baking all over here. Recipezaar is giving a brand new way of doing this - and makes husband happy too.
