Black bean soup
Black bean soup

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, black bean soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Try a Taster Pack Pureeing or mashing one can of the black beans in this recipe helps thicken the soup's texture. If you would like your soup even thicker, you can remove some of the soup into a separate bowl and whisk in a little flour or cornstarch. Return the mixture to the pot of soup and stir to thicken. How long does black bean soup last in the fridge?

Black bean soup is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Black bean soup is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have black bean soup using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Black bean soup:
  1. Make ready 1 tbsp olive oil
  2. Make ready 1 onion, diced
  3. Make ready 4 clove garlic, minced
  4. Take 4 can (15 ounces) each - black beans, rinsed well and drained
  5. Make ready 32 oz vegetable or chicken broth
  6. Get 1 lime, juice only
  7. Take 1 1/2 tsp ground cumin
  8. Get 1/2 tsp cayenne pepper, or to taste

If it reduces too much, add a splash more water. It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic. Cumin and a little bit of sherry vinegar (or lime juice) add a Cuban flair that takes it over the top.

Instructions to make Black bean soup:
  1. Heat olive oil in stock pot. Add onion and garlic and saute until tender, about 5 minutes.
  2. Add remaining and bring to a boil. Reduce heat and simmer 10 minutes. Puree with an immersion blender, a food processor, or blender.
  3. Return to stock pot and simmer until thickened, about 5 minutes. Serve with sour cream, cheese, avocado, or raw diced onions if desired.

Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic. Cumin and a little bit of sherry vinegar (or lime juice) add a Cuban flair that takes it over the top. This lightly creamy black bean soup is packed with flavor. Black Bean Soup is a community recipe submitted by Saami and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. The first thing we're going to make is a kind of.

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