South Of The Border Black Bean Soup Recipe
Ingredients
| Black beans | 2 Can (10oz) | |
| Frozen corn package | 1 | |
| Onion | 1 Medium | |
| Vegetable oil | 1 Tablespoon | |
| 2 cloves garlic, minced or crushed through a press | ||
| Chicken broth | 2 3/4 Cup (16 tbs) | |
| Chili powder | 1 Tablespoon | |
| Oregano | 1 1/2 Teaspoon | |
| Pinch of cayenne | ||
| Bay Leaf | 1 | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| Sour cream | 1/2 Cup (16 tbs) | |
Directions
1 Place the black beans and the corn in a colander. Hold under cold running water to rinse the beans and thaw the corn; drain well. Coarsely chop the onion.
2 In a large saucepan, warm the oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the onion begins to brown, about 5 minutes.
3 Add the drained beans and corn, the chicken broth, chili powder, oregano, cayenne and bay leaf. Cover and bring the mixture to a boil. Reduce the heat to medium-low, cover and simmer for 15 minutes. Remove the bay leaf.
4 Just before serving, remove about 1 1/2 cups of the solids and puree them in a blender or food processor. Return the puree to the soup.
2 In a large saucepan, warm the oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the onion begins to brown, about 5 minutes.
3 Add the drained beans and corn, the chicken broth, chili powder, oregano, cayenne and bay leaf. Cover and bring the mixture to a boil. Reduce the heat to medium-low, cover and simmer for 15 minutes. Remove the bay leaf.
4 Just before serving, remove about 1 1/2 cups of the solids and puree them in a blender or food processor. Return the puree to the soup.
Chef
