Vegetarian Black Bean Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This chunky soup is chock-full of hearty ingredients like potatoes and black beans, notes Heather Baldry of Knoxville, Tennessee. The tasty vegetable broth is a nice change from chicken or beef. Ingredients:
1 cup chopped onion |
2 garlic cloves, minced |
1 can (14-1/2 ounces) vegetable broth, divided |
2 cans (15 ounces each) black beans, rinsed and drained |
1 cup diced peeled potato |
1/2 teaspoon dried thyme |
1/2 teaspoon ground cumin |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/4 to 1/2 teaspoon hot pepper sauce |
2 green onions, sliced |
Directions:
1. In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender.
2. Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions. Yield: 6 servings.
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