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Black Bean Soup Recipe

Frin Spring Hill, Tennessee, Cynthia Lepoutre relates, "I serve this simple soup with homemade bread and a green salad, and the compliments just keep pouring out of my husband."

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Black Bean Soup Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

5 20 25

Ingredients

1 large onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth, divided
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon ground cumin
Dash cayenne pepper
1 can (15 ounces) black beans, rinsed and drained, divided

Directions

In a large saucepan, cook onion and garlic in 2 tablespoons of broth over medium heat until onion is tender. Stir in the oregano, thyme, cumin and cayenne; cook for 1 minute. In a blender or food processor, cover and process half of the beans for 30 seconds; add to saucepan with the remaining beans and broth. Cook, uncovered, over low heat for 15 minutes or until heated through. Yield: 2 servings.

Originally published as Black Bean Soup in Quick Cooking January/February 2004, p9

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Reviews for Black Bean Soup

Black Bean Soup

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Reviewed on Jun. 13, 2011 by Ab0628

Nice recipe. I am the only one in my family who likes black bean soup, so I made it on a night my husband was gone and fed the kids something else. I didn't use the blender, just simmered on the stove. Added crushed red papper flakes. Added a little light sour cream, salsa, and mozzarella cheese as a garnish. Great meal for me with some leftovers.

Reviewed on Sep. 23, 2009 by genypher

So good!! I added spinach in for the last few minutes which was a great addition! Very fast too.