Monday, November 3, 2008

Black Bean Soup

1 onion, chopped finely
1 T. olive oil
1 red bell pepper, chopped finely
2 carrots, diced small
4 cloves garlic, minced
1 14.5 oz. can crushed tomatoes, undrained
1 4 oz. can diced green chilies
2 tsp. ground cumin
3 C. chicken or vegetable broth
6 C. cooked black beans, drained (or 4 15 oz. cans)
¼ C. red wine vinegar
1 can creamed corn

Heat oil in large, deep saucepan. Sauté onion, bell pepper, carrot, and garlic until tender. Add remaining ingredients and simmer for 20-30 minutes (until it thickens a bit and the vegetables are all very tender). Serve garnished with a scoop of creamed corn in the middle and tortilla chips or corn chips.

Modification: I didn’t have any onion, so I used 3 stalks of celery, very finely diced, instead. We all loved this soup!

3 comments:

Melissa said...

In the past two months I have made this soup 6 times. It is really good and my boys and husband keep asking for it again and again. I love having leftovers and it is good with both celery and onions in it!

KR said...

Very tasty recipes I like it.

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Annie said...

i just got on to look this recipe up for about the 5th time this winter also. HUGE hit and have passed it onto many friends. thanks mer!