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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian. Ingredients:
2 (15 ounce) cans black beans |
1 (15 ounce) can diced tomatoes with green chile peppers, drained |
2 (15 ounce) cans chicken broth, divided |
1 1/2 teaspoons ground cumin |
1 teaspoon salt |
1 teaspoon ground black pepper |
1/4 teaspoon cayenne pepper |
1 (15 ounce) can black beans |
3 cups hot cooked rice |
6 tablespoons sour cream, for topping |
Directions:
1. Drain some of the liquid from 2 cans black beans.
2. Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
3. Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.
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