Black Bean Soup

Southern Living
Makes 8 cups


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1 small onion, chopped
2 tablespoons olive oil
2 cloves garlic, chopped
3 cups chicken broth
3 (15-ounce) cans black beans, rinsed and drained
1 (10 1/2-ounce) can tomatoes and green chiles
1 pound shredded barbecued beef
2 tablespoons red wine vinegar
Toppings: sour cream, shredded Monterey Jack cheese, chopped fresh cilantro


Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; stir in garlic, and sauté 1 minute. Stir in broth, beans, and tomatoes and green chiles; reduce heat, and simmer, stirring often, 15 minutes.

Process 1 cup bean mixture in a food processor until smooth. Return bean puree to Dutch oven; add beef, and simmer 10 minutes. Stir in vinegar. Serve with desired toppings.

Created date

June 2002