Easy Black Bean Soup Recipe
Ingredients
| Black beans | 2 Cup (16 tbs), rinsed | |
| Water | 7 Cup (16 tbs) | |
| 1 large yellow onion, coarsely chopped | ||
| 1 large sweet green pepper, cored, seeded, and coarsely chopped | ||
| Garlic | 4 Clove (5gm), slivered | |
| 2 teaspoons mild chili powder | ||
| Bay leaves | 2 | |
| Cinnamon stick | 1 | |
| Dried marjoram | 3/4 Teaspoon, crumbled | |
| Corn kernels package | 1 , frozen | |
| Salt | 1 Teaspoon | |
| Coriander/ cilantro | 1/2 Cup (16 tbs), minced | |
| Lime juice | 2 Tablespoon | |
| 1 teaspoon hot red peppersauce (optional) | ||
| Plain low-fat yogurt | ||
| Chopped green onions | ||
Directions
1 In a large stock pot or 5-quart Dutch oven, bring the beans and enough cold water to cover them to a boil over moderate heat.
Boil for 2 minutes, then remove from the heat and let stand for 1 hour.
Drain and rinse.
2 Return the beans to the stock pot, add the water, onion, pepper, garlic, chili powder, bay leaves, cinnamon stick, and marjoram and bring to a boil over high heat.
Adjust the heat so that the mixture simmers gently, cover, andcookfor 1 hour or until beans are tender.
3 Remove and discard the bay leaves and cinnamon stick.
Stir in the corn, salt, cilantro, lime juice, and red pepper sauce if desired.
Cookfor4 minutes or until the corn is heated through.
Garnish with a dollop of yogurt and a sprinkling of green onions if desired.
Boil for 2 minutes, then remove from the heat and let stand for 1 hour.
Drain and rinse.
2 Return the beans to the stock pot, add the water, onion, pepper, garlic, chili powder, bay leaves, cinnamon stick, and marjoram and bring to a boil over high heat.
Adjust the heat so that the mixture simmers gently, cover, andcookfor 1 hour or until beans are tender.
3 Remove and discard the bay leaves and cinnamon stick.
Stir in the corn, salt, cilantro, lime juice, and red pepper sauce if desired.
Cookfor4 minutes or until the corn is heated through.
Garnish with a dollop of yogurt and a sprinkling of green onions if desired.
Chef
