I recently made this soup for the first time and have been wanting to make it again. However, since I’m participating in the Eat from the Pantry Challenge and don’t have any black beans in my pantry, I’m waiting until the first week in February to put this on the menu.
I originally found this recipe in an issue of Southern Living magazine.
Creamy Black Bean Soup
1 medium onion, diced (about one cup)
1 garlic clove, minced
1 tablespoon olive oil
3 cups chicken broth
3 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with green chiles
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon lemon juice
Toppings: sour cream, shredded cheddar cheese, tortilla chips
Saute’ onion and garlic in hot oil in Dutch oven over medium-high heat 4 to 6 minutes or until tender. Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of pan; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, for 8 minutes. Remove from heat; stir in cilantro and lemon juice. Let cool five minutes.
Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to Dutch oven and stir until blended. Serve with desired toppings.