Description
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 ½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 (15 ounce) can black beans
- 3 cups hot cooked rice
- 6 tablespoons sour cream, for topping
Instructions
- Drain some of the liquid from 2 cans black beans.
- 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.
- Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6