Buona Sera Black Bean Soup |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This makes a great meal when served with cornbread. If you don't want to go the vegetarian route, add 3 chopped boneless chicken breasts (cooked) upon adding the broth. Also, if you don't want such a soupy consistency just omit a can of the broth. Best served in a bowl over white rice. Enjoy! Note: For strict vegetarians, you may substitute the chicken broth for vegetable broth. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
1/2 cup celery, chopped |
2 medium carrots, chopped |
2 garlic cloves, minced |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1/4 teaspoon black pepper |
3 (14 ounce) cans low sodium chicken broth |
4 (15 ounce) cans black beans, drained and rinsed |
1 (15 1/4 ounce) can sweet whole kernel corn, drained |
1 (16 ounce) jar mild picante sauce or 1 (16 ounce) jar salsa |
Directions:
1. In a 4-quart saucepan or Dutch oven, heat oil over medium-high heat.
2. Cook onion, celery, carrots, and garlic in oil for 5 minutes, stirring occasionally.
3. Add chili powder, cumin, and pepper. Cook for 1 minute.
4. Stir in low sodium chicken broth, 2 cans of black beans and the corn. Heat to boiling, stirring occasionally.
5. Place remaining 2 cans black beans and the picante/salsa in blender or food processor. Cover and blend on high speed until smooth. Stir into boiling soup mixture.
6. Reduce heat to medium and simmer for 15-20 minutes. Serve with cilantro if desired.
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