Wednesday, September 19, 2012

Black Bean Soup in 30 Minutes

This recipe was adapted from Quick Black Bean Soup at

  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 (15 oz.) cans black beans, rinsed and drained
  • 1 can yellow corn
  • 1 green bell pepper, chopped
  • 1 1/2 cups water
  • 2 chicken bouillon cubes
  • 14 oz. can diced tomatoes, undrained
  • 1/2 tsp. dried thyme leaves
  • 1 tsp. dried basil leaves
  • 1/2 tsp. cumin
  • 1/8 tsp. pepper


Cook onion and garlic in oil in a large soup pot. Mash one of the cans of rinsed and drained beans and then add to the pot with the other can of rinsed and drained beans, undrained corn, bell pepper, water, bouillon cubes, and tomatoes.
 Stir in seasonings. Cover pot and bring to a boil. Reduce heat to low and simmer the soup for 8-10 minutes, stirring frequently. Serves 4-6

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