Friday, November 11, 2011

Black Bean Soup

This was an easy and quick soup recipe - it made a VERY small batch, so I will be at least doubling it the next time. It's a good basic black bean soup, and you could do a lot with it to spice it up! I was thinking of adding lentils and maybe some bacon next time. I wanted to make cornbread with it - but realized at the last minute I was out of cornmeal, so we just ate it with salad. Next time there will be cornbread! :) Sorry there's not a picture of this one!

Black Bean Soup
Recipe from Taste of Home

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) chicken broth, divided
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • Dash cayenne pepper
  • 1 can (15 ounces) black beans, rinsed and drained, divided


  • In a large saucepan, cook onion and garlic in 2 tablespoons of broth over medium heat until onion is tender. Stir in the oregano, thyme, cumin and cayenne; cook for 1 minute. In a blender or food processor, cover and process half of the beans for 30 seconds; add to saucepan with the remaining beans and broth. Cook, uncovered, over low heat for 15 minutes or until heated through. Yield: 2 servings.

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