Quick & Easy Black Bean Soup Recipe
Ingredients
| Black beans | 2 Cup (16 tbs), rinsed | |
| Water | 7 Cup (16 tbs) | |
| Yellow onion | 1 Large, chopped | |
| Green pepper | 1 Large, cored | |
| 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 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.
Chef
