Black bean soup
Black bean soup

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, black bean soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look 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 popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Black bean soup is something that I’ve loved my entire life.

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

The ingredients needed to make Black bean soup:
  1. Get 1 tbsp olive oil
  2. Get 1 onion, diced
  3. Get 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. Prepare 1 lime, juice only
  7. Get 1 1/2 tsp ground cumin
  8. Prepare 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.

Steps 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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