Vegetarian Black Bean Soup
Taste of Home
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"This chunky soup is chock-full of hearty ingredients like potatoes and black beans," notes Heather Baldry of Knoxville, Tennessee. "The tasty vegetable broth is a nice change from chicken or beef."
SERVINGS: 6
CATEGORY: Low Fat
METHOD: Other stovetop
TIME: Prep: 20 min. Cook: 20 min.
Ingredients:
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) vegetable broth, divided
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 cup diced peeled potato
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 to 1/2 teaspoon hot pepper sauce
- 2 green onions, sliced
Directions:
In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender.
Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions. Yield: 6 servings.