Photo: recipeland.com

Black Bean Soup

I was surprised at how good this was. I will add fresh cilantro next time, and fresh veggies such as corn and green onion, celery. Was not spicy enough for my taste, so maybe add jalepeno next time as well. I enjoy this recipe!

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30 minutes Prep: 20 minutes Cook: 10 minutes

593 calories per serving view nutrition facts

1	x	olive oil	as needed
1 1/4	each	onion	chopped
4	each	poblano peppers	chopped
4	each	jalapeno peppers	chopped
4	tablespoons	garlic	chopped
2	ounces	tomato paste
4	tablespoons	cumin
4	tablespoons	red chile powder
2	tablespoons	paprika
2	tablespoons	coriander
1	gallon	beef stock
118	ounces	black beans, canned	Two large plus four small cans
1	x	salt and black pepper	to taste

Sauté the onions and peppers in the olive oil until they start to get soft.

Add the garlic, tomato paste, cumin, Chile powder, paprika, and coriander and sauté three minutes more.

Add stock, bring to a boil, and then reduce to a simmer.

Puree the two large cans and one small can of beans, including the liquid, in a blender in batches, and add to the soup.

Drain the excess liquid from the three leftover small cans of beans and add them whole to the soup.

Simmer for a half hour uncovered.

Taste the soup and then add the desired amount of salt and pepper.

Serving Size 637g

Amount per Serving

Calories 593 5% of calories from fat