- Prep Time:10 minutes
- Cook Time:50 minutes
- Serves:4
This Latin American-inspired black bean soup features a rich, sassy broth, black beans seasoned with cumin, and a Caribbean “sofrito” of chopped bell peppers, onions and garlic sautéed in olive oil. Serve piping-hot garnished with lime sour cream, chopped tomatoes and fresh cilantro.
Why Try? Black beans are a great source of low fat protein and fiber. Plus, this soup tastes fantastico!
Foodie Bytes:
- For a black bean soup with a rich smooth texture, puree soup in a blender or food processor until smooth.
- Serve topped with a scoop of white rice garnished with minced green onions and a few crisp white corn tortilla chips, for a handsome and tasty presentation.
Nutritional Per Serving: Calories 419, Protein 15.7g, Carbohydrate 56.4g (Dietary Fiber 16.7g), Sugar 13.5g, Fat 17.5g, (Saturated Fat 5.3g), Cholesterol 20.0mg, Sodium 934.2mg.
% Daily Value: Calcium 20%, Iron 35%, Vitamin A 50%, Vitamin C 280%.
Ingredients
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3 tablespoon olive oil
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1 1/2 cups chopped green bell pepper
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1 1/2 cups chopped red bell pepper
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3 1/2 cups diced red onions, divided
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8 cloves garlic, minced
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2 1/2 tablespoons dried oregano
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2 tablespoons ground cumin
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1 1/2 tablespoons red wine vinegar
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2 1/2 tablespoons dry sherry
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2 (15-oz.) cans black beans, drained and rinsed
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2 cups low-sodium beef broth
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1/2 cup sour cream
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1 tablespoon lime juice
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1/2 cup diced fresh tomatoes
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1/4 cup chopped fresh cilantro
Preparation
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1
Heat olive oil in a large pot over medium heat. Add the bell peppers, 3 cups onions, garlic, oregano, and cumin. Sauté until the vegetables are soft, about 5 minutes.
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2
Add the red wine vinegar, sherry, black beans, and beef broth. Bring to a boil; reduce heat and simmer over medium-low heat for 20 to 30 minutes, stirring frequently.
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3
Combine the sour cream and lime juice in a bowl and whisk to blend.
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4
To serve, ladle soup into bowls; garnish each with the diced tomatoes, remaining chopped onions, cilantro, and a dollop of lime sour cream.
Additional Info
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