Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

Enjoy the combination of flavors and vegetables in this Southwestern Vegetarian Black Bean Soup. It may take a bit of time to prep and cook, but the end result is worth it.

Recipe by Cooking Light November 1995

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Recipe Summary

Yield:
7 servings (serving size: 1 1/2 cups soup and 1 tablespoon sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.

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  • Combine 1/2 cup water and chile in a small saucepan; bring to a boil. Remove water and chile from heat; cover and let stand 10 minutes or until chile is softened. Place water and chile in a food processor, and process 1 minute or until smooth. Set chile puree aside.

  • Heat oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes. Add beans, 2 tablespoons chile puree, broth, and next 10 ingredients (broth through bay leaf); bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard bay leaf.

  • Remove 4 cups of beans and vegetables from soup with a slotted spoon; set aside. Place half of remaining soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with other half of soup. Return pureed soup to pan, and stir in 4 cups of the bean-vegetable mixture. Cook soup over medium-low heat until thoroughly heated. Ladle soup into individual bowls; top with sour cream, and garnish with cilantro, if desired. Serve with remaining chile puree, if desired.

Nutrition Facts

373 calories; calories from fat 16%; fat 6.6g; saturated fat 1.1g; mono fat 1.5g; poly fat 2.6g; protein 18.2g; carbohydrates 64.4g; fiber 12g; iron 6.4mg; sodium 878mg; calcium 174mg.
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