Contest-Winning Black Bean Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic and cook until softened.
• STEP 2.Add cumin, chili powder, and oregano to the pot and cook for another minute.
• STEP 3.Add black beans, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth.
• STEP 5.Season with salt and pepper to taste. Serve hot with a dollop of sour cream and a sprinkle of fresh cilantro.
• STEP 6.Cooking Tips: For a thicker soup, mash some of the black beans with a fork before pureeing. If you prefer a chunkier soup, reserve some of the cooked black beans and add them back into the soup after pureeing. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• STEP 7.Storage and Serving: This black bean soup is delicious on its own, but you can also serve it with a side of rice or crusty bread for a more substantial meal. It makes a great lunch or dinner option and can be easily reheated for leftovers.

Cooking Tips

• For a thicker soup, mash some of the black beans with a fork before pureeing.
• If you prefer a chunkier soup, reserve some of the cooked black beans and add them back into the soup after pureeing.

Storage and Serving

• This black bean soup is delicious on its own, but you can also serve it with a side of rice or crusty bread for a more substantial meal.
• It makes a great lunch or dinner option and can be easily reheated for leftovers.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.