Black Bean Soup
- Servings: 10
- Prep Time:
- Cook Time:
Ingredients:
| 2 tbsp | vegetable oil | 30 mL |
| 1 | large onion, chopped | 1 |
| 3 | large cloves garlic, minced | 3 |
| 4 | black beans, undrained (15 to 19 oz./425 - 538 g can) | 4 |
| 2 | reduced-sodium chicken broth (14.5 oz./400 g can) | 2 |
| 1/3 cup | FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Chile & Lime™ Hot Sauce | 75 mL |
| ¼ cup | minced fresh cilantro leaves | 50 mL |
| 2 tsp | ground cumin | 10 mL |
| sour cream |
Directions:
HEAT oil in a 4 to 5-quart ( 4 to 5 L) saucepan. Add onion and garlic; cook until tender. Stir in beans with their liquid, broth, Frank's RedHot Sauce, cilantro and cumin.
BRING to a boil, stirring. Reduce heat; simmer, partially covered, for 30 minutes. Stirring often.
REMOVE 1 cup(250 mL) soup mixture. Place in blender; cover and process until smooth. Stir into soup.
SPOON soup into bowls. Serve with a dollop of sour cream, if desired.
Tips:
This soup freezes well. Freeze leftovers in individual portions. Thaw and reheat in microwave oven.
