Black Bean Soup
Deanna Bridges of West Des Moines, Iowa shared this recipe with us...she recommends garnishing with thin slices of lemon, if you like.
1 T. oil
1 c. onion, chopped
2 cloves garlic, minced
2 15-oz. cans black beans, drained, rinsed and divided
14-oz. can stewed tomatoes, chopped
4-oz. can chopped green chiles
10-1/2 oz. can chicken broth
1/2 c. water
1-1/2 t. ground cumin
1/8 t. cayenne pepper
1 T. lemon juice
Garnish: sour cream
Heat oil in a soup pot over medium heat; sauté onion and garlic until golden. Place one cup beans in a small bowl; mash with a potato masher. Add mashed beans to soup pot along with remaining beans, tomatoes, chiles, broth, water and spices. Stir well and bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from heat; stir in lemon juice. Serve bowls of soup topped with dollops of sour cream. Makes 4 to 6 servings.
~*Piper*~
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