Premium Black Bean Soup
"A very good, simple vegetarian black bean soup. Originally came from back of a box of Premium Saltines (hence the name). The recipe originally called for chicken broth, but I use vegetable broth to make it vegetarian."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 1 medium yellow onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon vegetable oil
- 3 (16 ounce) cans black beans, undrained
- 1 (14 1/2 ounce) can vegetable broth
- 1 (24 ounce) jar salsa
- 1 lime, juice of
directions
- In a 4 quart saucepan, cook onion and cumin over medium heat until onion is tender.
- Add 2 cans black beans and vegetable broth to the pot. Puree with a stick blender.
- Stir in remaining black beans, salsa, and lime juice.
- Bring to a boil, reduce heat to low, and simmer uncovered for 30 minutes.
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Reviews
-
I'm so glad I tried this... I'm not a salsa lover but was looking for an easy soup and I do love black beans. The first day it seemed just OK but the next day it had become outstanding! I'd make sure to give it a day or two for the flavors to blend.... It was so easy to make even my husband could do it! Thanks Bill -
This was excellent and very easy. I cut the cumin in half and instead of pureeing the two cans of beans I just mashed them as much as I could with a potato masher. Took to a church potluck and got many compliments and a few requests for the recipe as well as a request to make it again for a soup dinner next weekend. Thanks for the recipe Bill! -
I enjoyed this soup and took it to a church potluck, where one man ate practically all of it over noodles! Thanks Bill! I'm so glad I picked you for the Pick a Chef(PAC) game! -
This was the first time I made black bean soup, and it turned out GREAT. I used chicken broth also because that was all I had. I let a few people taste it at work and they LOVED it. Thanks for posting! -
I love black bean & salsa soups, and this one is great! The cumin and lime juice add such delicious flavour. I used chicken broth instead of vegetarian. Noticed too late that the recipe calls for *undrained* canned beans - I can't find canned black beans here so I cook my own, and decided to use more chicken broth to make up for the liquid. So, I deviated from the recipe a bit, but I really, really like the end result. Thanks for posting!
Tweaks
-
original recipe called for crushed garlic (4), but I added at least 7 cloves. YUM. I also used chicken broth.
RECIPE SUBMITTED BY
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<br>Husband of one and father of four. My wife and I moved to Texas in 1991, figuring we would stay a few years, but we stayed for 17 years. Just recently, though, we moved back to Virginia due to a work change. Other than cooking and family, I am a third-degree black belt in Okinawan Goju-Ryu karate, having studied since 1996.
