BLACK BEAN SOUP

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BLACK BEAN SOUP
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Servings: 10 servings

Prep Time: 10

Cook Time: 35

INGREDIENTS:

2 tablespoons vegetable oil

1 large onion, chopped

3 large cloves garlic, minced

4 cans (15 to 19 ounces each) black beans, undrained

2 cans (14.5 ounces each) reduced-sodium chicken broth

1/3 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce or FRANK'S® RedHot® Chile n' Lime™ Hot Sauce

1/4 cup minced fresh cilantro leaves

2 teaspoons ground cumin

Sour cream

DIRECTIONS:

Heat oil in a 4 to 5-quart saucepan. Add onion and garlic; cook until tender. Stir in beans with their liquid, broth, Frank's RedHot Sauce, cilantro and cumin.

Bring to a boil, stirring. Reduce heat; simmer, partially covered, for 30 minutes. Stirring often.

Remove 1 cup soup mixture. Place in blender; cover and process until smooth. Stir into soup.

Spoon soup into bowls. Serve with a dollop of sour cream, if desired.

TIPS:

Tip: This soup freezes well. Freeze leftovers in individual portions. Thaw and reheat in microwave oven.

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