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Category: Side Dish
Black Bean Soup - TastyPlanner.com
Top this hearty soup with crushed baked tortilla chips and chopped jalapeño instead of the onion and cilantro, if you like. Recipe courtesy of Weight Watchers New Complete Cookbook.
2 teaspoons olive oil
2 onions, chopped
2 jalapeño peppers, seeded, deveined and chopped
1 garlic clove, minced
1 15-ounce can black beans, rinsed and drained
2 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons dry sherry
1 teaspoon lime juice
1/2 teaspoon salt
2 tablespoons cilantro, chopped
2 scallions, minced
1. In medium saucepan, heat the oil. Sauté the chopped onions, jalapeños and garlic until softened, about 5 minutes. Stir in the beans, broth, cumin, coriander and 1 cup water; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 45 minutes. Remove from the heat; stir in the sherry, lime juice and salt. Cool slightly.
2. Transfer the soup to a food processor or blender; puree. Pour back into the saucepan and heat to serving temperature. Serve, topped with the minced onion and cilantro.