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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this super easy version in a back issue of Canadian Living. Great served for a simple weekend supper with a toasted western sandwich on the side. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
3 garlic cloves, minced |
1 sweet red pepper, chopped |
1 teaspoon ground cumin |
1 pinch cayenne pepper |
19 ounces black beans, drained and rinsed |
2 cups vegetable stock |
2 tablespoons fresh coriander, chopped (optional) |
2 tablespoons lime juice |
1/4 cup sour cream |
Directions:
1. In a large saucepan, heat the oil over medium heat.
2. Add the onion, garlic, pepper, cumin and cayenne and cook, stirring occasionally, for 5 minutes or until the onion is softened.
3. Add the black beans and stock and bring to a boil.
4. Reduce the heat and simmer for 10 minutes.
5. At this point, you can puree some of the soup, either by ladling into a food processor or using a stick blender.
6. Stir in the coriander (if using) and lime juice.
7. Dollop sour cream on each serving.
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