Spicy Black Bean Soup
This is a flavorful, easy-to-prepare soup that is perfect for a weeknight dinner. Recommend serving with a mixed green salad and crusty bread (Cuban bread is perfect if you can find it!)
Ingredients
- 1 Tbsp olive oil
- 1 cup chopped onion
- 4 tsp garlic, minced (about 4 cloves)
- 10 oz can tomatoes with green chilies (such as Rotel Tomatoes)
- ½ tsp red pepper flakes (or to taste)
- 1 tsp cumin
- 1 ½ tsp oregano
- 45 oz Black Beans, undrained (three 15 oz cans)
- 11 oz canned yellow corn
- 1 cup vegetable broth
- sour cream for garnish
Instructions
- Heat oil in stock pot over medium heat
- Sauté onion and garlic in olive oil until onion is translucent, taking care not to burn garlic (about 5 minutes)
- Add tomatoes and spices and cook over medium heat 2 minutes, stirring frequently
- Add black beans, corn, and vegetable broth, and bring to a boil
- Reduce heat to a simmer and cook for 30 minutes, stirring occasionally
- Serve with a dollop of sour cream
Notes
- You may substitute vegetable broth for chicken stock if desired
- This recipe can be made ahead. It tastes even better the next day!
Tried this recipe?Let us know how it was!
