Southwest Black Bean Soup Recipe
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Yield:
6 to 8 servings
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Total Time:
1 hr 25 mins
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Prep Time:
20 mins
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Cook Time:
1 hr 5 mins
Ingredients
- 3 tablespoons Mazola® Corn Oil
- 1 medium onion, diced
- 1 tablespoon Mazola® Chicken Flavor Bouillon Powder
- OR Mazola® Sobrecitos™ Tomato Flavor Bouillon Packets
- 1 jalapeno pepper, seeded and minced
- 3 cloves garlic, minced
- 1 teaspoon leaf oregano
- 1 teaspoon ground cumin seed
- 1 pinch ground cloves
- 1 can (4 ounces) green chilies
- 2 cans (24 ounces each) black beans, drained
- 1 quart water
- 1/2 cup sour cream
- 1/2 cup loosely packed fresh cilantro
- Fresh lime wedges
Instructions
- Step 1) Heat oil in large saucepan over medium heat. Add onions, bouillon powder, jalapeno and garlic; cook for 2 to 3 minutes or until onions soften. Stir in oregano, cumin, cloves and green chilies. Stir in black beans and water; bring to a boil. Reduce heat to low and simmer for 20 minutes.
- Step 2) Remove from heat and allow to cool for 15 minutes. Using a ladle, carefully transfer about half of the soup into blender and puree. Return pureed soup to pan and stir well.
- Step 3) Garnish each bowl of soup with a dollop of sour cream, cilantro sprigs and lime wedge. Serve immediately.
