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Spicy Black Bean Soup

Spicy Black Bean Soup
A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. —Tia Musser, Hudson, Indiana
12 ServingsPrep: 25 min. Cook: 40 min.

Ingredients

  • 1 large red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 cans (15 ounces each) black beans, rinsed and drained
  • 3-1/2 cups vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup sherry or additional vegetable broth
  • 2 tablespoons minced fresh cilantro
  • 1/2 cup fat-free sour cream
  • 1/4 cup shredded cheddar cheese

Directions

  • In a Dutch oven, saute onion and peppers in oil until tender. Add
  • garlic; cook 1 minute longer.
  • Stir in the beans, broth, tomatoes and chopped green chilies. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add
  • sherry and cilantro; cook 5 minutes longer.
  • Remove from the heat; cool slightly. Place half of soup in a blender;
  • cover and process until pureed. Return to the pan and heat through.
© Taste of Home 2013

2 of 2

Spicy Black Bean Soup (continued)

Directions (continued)

  • Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.
  • Yield: 12 servings (3/4 cup each).
Nutrition Facts: 3/4 cup equals 150 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 667 mg sodium, 23 g carbohydrate, 5 g fiber, 7 g protein.
© Taste of Home 2013