Friday, November 26, 2010


Easy Black Bean Soup
2 T. olive oil
1 1/2 C. chopped onion
2 cloves garlic, pressed or finely chopped
1 C. chopped green pepper ( I use poblano peppers)
1 C. chopped red pepper
3/4 T. cumin
1/2 t. cayenne pepper (up to 1 t. if you like it hot!)
6 C. low sodium chicken broth
2 cans black beans, rinsed and drained)
Salt and pepper
Grated cheddar or jack cheese
Sour cream
Lime wedges
Crushed tortilla chips
In a large heavy pot, heat oil over medium flame. Add onion, garlic and peppers; cook until tender. Stir in spices and toss to coat vegetables. Pour in stock and beans; bring to a boil. Reduce heat and simmer for 15 minutes. In a blender(or using an immersion blender- much easier!), puree half the soup. Return puree to the pot and stir together. Serve hot with garnishes.


  1. Great picture, Julie! Great post! Good job! And now I can't ever say that I can't find that recipe.

  2. Ymmm... Will try this with the cold Maine winter, to warm my friends and me up!