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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I modified this recipe from one entitled Cajun black bean soup. I added chicken broth and omitted the crushed red pepper. My husband likes to sprinkle crushed red pepper on his serving, though. For a vegetarian recipe, omit the chicken broth-add water if too thick for you. Ingredients:
1 tablespoon vegetable oil |
2/3 cup onion, chopped |
2 garlic cloves, minced |
3/4 teaspoon cumin |
2 teaspoons chili powder |
1/4 teaspoon oregano |
30 ounces black beans (2 cans) |
1 dash black pepper |
14 ounces chicken broth |
Directions:
1. Heat oil in large pot over medium heat. Add onion and cook 5 minutes. Stir in garlic, cumin, chili powder and oregano.
2. Puree one can of beans and add to pot. Add second can of beans (do not puree) and the chicken broth.
3. Reduce heat and simmer for 15 minutes, stirring often. Add black pepper, to taste.
4. If desired, serve with crushed red pepper or a dollop of sour cream.
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