Sunday, August 8, 2010

Black Bean Soup

1 medium onion, chopped
2 cloves garlic, minced
1 tbsp oil
1 can tomato chunks
2 cans black beans (drained and rinsed)
4 cups Chicken broth
1 tsp cumin
1 tsp chili powder
1/4 tsp freshly ground pepper
hot sauce to taste

In large pot cook onion and garlic in oil til soft. Add remaining ingredients. Simmer for 15 minutes. Puree with immersion blender (leave a few beans and chunks if desired). Serve with shredded cheddar cheese, sour cream and tortilla chips if desired.

Note: This can be a base soup. Add whatever vegetables you have on hand (ie peppers, spinach, broccoli, cauliflower, etc.). Be creative!

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