South Of The Border Tomato Black Bean Soup Recipes

30 MINUTE BLACK BEAN AND TOMATO SOUP

Steps:

• In a large heavy-bottomed pot, over medium heat, add the olive oil and onion. Saute for 5 minutes until onion is beginning to caramelize.
• Add garlic and stir into the onions. Saute for 2 minutes.
• Add the black beans, tomatoes, cumin, bouillon cube, water, dried red chili flakes, Worcestershire sauce, salt, and ground black pepper. Stir well to combine.
• Lower heat to medium-low. Place a lid on the pot and cook for 15 minutes, stirring once half way through.
• Remove the pot from the heat and either puree the soup using a hand-held immersion blender, or transfer the soup to a blender and puree in batches.
• Return the pureed soup to the burner and simmer for five more minutes.
• When ready to serve, top with sour cream, cheese, avocado and green onions. (Optional)
• Serve with your favourite tortilla chips.

BLACK BEAN AND TOMATO SOUP

Steps:

• Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
• Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

SOUTH OF THE BORDER TOMATO BLACK BEAN SOUP

Steps:

• Heat the oil in a saucepan. Add the onion, carrots, celery, jalapeno, and garlic. Saute for about 5 minutes.
• Stir in the tomatoes, broth, cilantro, corn and pepper.
• Simmer for 10 minutes.
• Add the beans, spinach, and lemon juice. Cook just until the spinach wilts.
• Serve immediately. Top with reduced-fat cheddar cheese.
• Note: I like this without the corn.

HOMEMADE BLACK BEAN SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to pan; add broth and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. , Meanwhile, in a large skillet, saute the onions, celery, carrot, peppers and garlic in oil until tender. Add the tomato paste, herbs and seasonings to the bean mixture. Add the sauteed vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Discard bay leaves. Garnish with chopped tomato if desired.