Quick Black Bean Soup

Name: Quick Black Bean Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 2 cans (15 ounces each) black beans, rinsed and drained and divided; 1-1/2 cups water; 1 cup chicken broth; 1 medium green pepper, sliced; 1/2 small onion, chopped; 1 garlic clove, minced; 2 tablespoons olive oil; 2 teaspoons red wine or additional chicken broth; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon dried oregano; 1/4 teaspoon paprika; 1 bay leaf

"My mother is a native of Cuba and cooks the best black bean soup anywhere, but her recipe is complicated and takes 2 days to complete. I came up with this faster version, and I think the results are excellent!" writes Ileana Sisson from Osteen, Florida.

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained and divided
1-1/2 cups water
1 cup chicken broth
1 medium green pepper, sliced
1/2 small onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
2 teaspoons red wine or additional chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 bay leaf

Directions

In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving.

Nutrition Facts

1 cup: 257 calories, 7g fat (1g saturated fat), 0 cholesterol, 876mg sodium, 36g carbohydrate (0 sugars, 10g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Originally published as Quick Black Bean Soup in Light & Tasty August/September 2004

Reviews

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Average Rating:

redrockcountry

Nov 29, 2012

My husband doesn't care for black beans but he just loves this soup! Its wonderful combination of spices make it so tasty. I make this recipe often and enjoy it with cornbread.