Black Bean Soup
Number of Servings: 6
Prep Time:
Cooking Time:
This is probably our favorite soup. It is a wonderful meal or side dish. You can top it with additional cilantro, sour cream (recommended), and avocado.
The number of servings will depend on your portion size and whether or not this is a full meal, a side dish, or an appetizer.
before you get started
Optional ingredients
- More of the chopped vegetables
- 1 can (15oz) of corn with red and green peppers
- Additional seasoning to taste (cumin, salt, pepper)
Optional toppings
- Avocado
- Sour Cream
- Additional Cilantro
- Green Onion
ingredients
- 210oz Cans —Ro*Tel® Chunky Tomatoes and Green Chilies, undrained
- 315oz Cans —Black beans, undrained
- 2Tablespoons —Olive oil
- 1/2Cup —Chopped onion
- 1/2Cup —Chopped celery
- 1Teaspoon —Minced garlic
- 1/4Cup —Cooking sherry
- 1/4Cup —Fresh cilantro
instructions
Heat oil in a heavy, large pot over medium-high heat.
Add onion, carrot, celery, and garlic. Sauté until vegetables begin to soften, about 6 minutes.
Add beans and tomatoes with juice; bring soup to a boil.
Reduce heat to medium, cover, and cook until carrots are tender, about 20 minutes.
Add cilantro and cooking sherry 5 minutes before serving and stir well.
Ladle soup into bowls.
