Tuesday, January 6, 2009

Favorite black bean soup

Black bean soup
2 tsp. canola oil
1 medium onion, diced
1/2 yellow pepper, diced
1/2 orange pepper, diced
1 T cumin
1 can (7 oz.) chopped green chiles
2 cans (15 oz each) black beans
1 can (15 oz) pinto beans
1 can (28 oz) crushed tomatoes
2 cups vegetable broth
1/2 c cilantro, chopped

Heat oil in the saucepan, add onions and peppers. Add the cumin and saute until onion is translucent. Add all the rest of the ingredients except cilantro. Cook over medium heat, stirring occasionally, for 15-20 minutes. Add the cilantro and pull from the heat.

This soup is always better the next day, like chili, but we have a hard time waiting that long...

I make this soup or some variation on it (corn is a nice addition, as are cubed yams) quite often, especially in the cooler months--husband loves it. It's uber-healthy and easy. If healthy isn't your thing, you can dress it up quite handily with cheese and sour cream and crushed tortilla chips.


  1. Oh, and I forgot to mention avocadoes. Those are very nice chopped up on top of the soup too. See, I can make anything healthy turn NOT! It's a special skill.


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