Thursday, May 14, 2015

Black Bean Soup

This is the best Black Bean Soup that we have had since we were at Carlo's and Charlies in Cancun on our honeymoon. The recipe is simple.

2 tbsp. olive oil
1 onion, cut into 1/4-inch dice
1 teaspoon ground cumin
Two 15-ounce cans black beans, one undrained and the other rinsed, drained and pureed with blender
2 tablespoons chopped parsley


In a medium soup pot, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the cumin and cook for 1 minute. Add the undrained can of beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Add the blended black beans. Stir in 1 tablespoon of the parsley and season with salt and pepper. Ladle the soup into bowls.

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