Spicy Black Bean Soup
I make a spicy black bean soup with plenty of tomato! Great for lunch, or a cup of soup to start a meal, and it freezes and reheats beautifully.
Ingredients
- oil for pan
- 1 onion
- 1 t chopped garlic
- 1 t cumin
- 6 c cooked black beans 1 pound dry, cooked or 4 cans
- 1 14.5 oz can diced tomatoes
- 1 6 oz. can tomato paste
- 1-2 T chipotle puree
- 1 quart water
Instructions
- Heat oil in pot while chopping onion. Saute onion in oil.
- When onion softens, add garlic and cumin. Saute another minute.
- Add the rest of the ingredients to the pot. Use an immersion blender to puree.
- Bring to a boil and simmer for ten minutes to meld flavor.
- Serve, or cool and freeze for later.
Notes
Garnish with hard cooked eggs, onion, or fresh tomato.
Freezes well for later use.
Freezes well for later use.