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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 16 |
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A lower-fat version of black bean soup, from the Full of Beans cookbook. If you preder a chunkier soup, puree only some of it. Since I am always rushed for time, I start with canned black beans. You can use vegetable stock instead of beef stock if you prefer. Soup can be garnished with plain yogurt and.or lemon slices. Ingredients:
3 cups cooked black beans |
2 cups beef stock |
14 ounces tomato sauce |
2 garlic cloves, minced |
1 onion, chopped |
1 celery rib, chopped |
1 bay leaf |
1/2 teaspoon thyme |
1/2 teaspoon oregano |
1/2 teaspoon ground cumin |
1/4 teaspoon black pepper |
6 drops hot pepper sauce |
2 teaspoons lemon juice |
1 teaspoon brown sugar |
salt |
Directions:
1. Bring beans, stock, tomato sauce, garlic, onion, celery, bay leaf, thyme, oregano, cumin, pepper & hot sauce to a boil over medium heat. Lower heat, then simmer, covered, for 30-40 minutes until vegetables are tender.
2. Remove bay leaf. Stir in lemon juice and brown sugar. Puree as desired (smooth or chunky). Return to pan & heat through (you may need to add some water at this point if it's too thick). Season with salt to taste. Serve.
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