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Zesty Black Bean Soup

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This Latin American-inspired black bean soup features a rich, sassy broth, black beans seasoned with cumin, and a Caribbean ‘sofrito’ of chopped bell peppers, onions and garlic sautéed in olive oil. Serve piping-hot garnished with lime sour cream, chopped tomatoes and fresh cilantro.

Why Try? Black beans are a great source of low fat protein and fiber. Plus, this soup tastes fantastico!

Foodie Bytes:

  • For a black bean soup with a rich smooth texture, puree soup in a blender or food processor until smooth.
  • Serve topped with a scoop of white rice garnished with minced green onions and a few crisp white corn tortilla chips, for a handsome and tasty presentation.

Nutritional Per Serving: Calories 419, Protein 15.7g, Carbohydrate 56.4g (Dietary Fiber 16.7g), Sugar 13.5g, Fat 17.5g, (Saturated Fat 5.3g), Cholesterol 20.0mg, Sodium 934.2mg.
% Daily Value: Calcium 20%, Iron 35%, Vitamin A 50%, Vitamin C 280%.

Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

  • 3 tablespoon olive oil
  • 1 1/2 cups chopped green bell pepper
  • 1 1/2 cups chopped red bell pepper
  • 3 1/2 cups diced red onions, divided
  • 8 cloves garlic, minced
  • 2 1/2 tablespoons dried oregano
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons red wine vinegar
  • 2 1/2 tablespoons dry sherry
  • 2 (15-oz.) cans black beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 cup diced fresh tomatoes
  • 1/4 cup chopped fresh cilantro

Preparation

  1. Heat olive oil in a large pot over medium heat. Add the bell peppers, 3 cups onions, garlic, oregano, and cumin. Sauté until the vegetables are soft, about 5 minutes.
  2. Add the red wine vinegar, sherry, black beans, and beef broth. Bring to a boil; reduce heat and simmer over medium-low heat for 20 to 30 minutes, stirring frequently.
  3. Combine the sour cream and lime juice in a bowl and whisk to blend.
  4. To serve, ladle soup into bowls; garnish each with the diced tomatoes, remaining chopped onions, cilantro, and a dollop of lime sour cream.
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