Quick & Easy Black Bean Soup Recipe
Ingredients
2 cups dried black beans (12 ounces), rinsed and sorted
7 cups water
1 large yellow onion, coarsely chopped (1 1/2 cups)
1 large sweet green pepper, cored, seeded, and coarsely chopped (1 cup)
4 cloves garlic, slivered
2 teaspoons mild chili powder
2 bay leaves
1 cinnamon stick, split lengthwise
3/4 teaspoon dried marjoram, crumbled
1 package (10 ounces) frozen corn kernels
1 teaspoon salt
1/2 cup minced cilantro (coriander) or 1/2 cup minced parsley mixed with 3 teaspoons dried cilantro
2 tablespoons lime juice
1 teaspoon hot red peppersauce (optional)
Optional garnishes:
Plain low-fat yogurt Chopped green onions
Directions
1 In a large stockpot 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 stockpot, 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, and cook for 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. Cook for 4 minutes or until the corn is heated through. Garnish with a dollop of yogurt and a sprinkling of green onions if desired.
2 Return the beans to the stockpot, 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, and cook for 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. Cook for 4 minutes or until the corn is heated through. Garnish with a dollop of yogurt and a sprinkling of green onions if desired.
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