20 Minute Black Bean Soup Recipe Recipes Net

Ingredients

1tbspolive oil

1onion,medium, diced

4clovesgarlic,minced

14½oztomatoes,(1 can), garlic fire roasted, diced

15ozblack beans,(4 cans), 2 cans undrained, 2 cans drained and rinsed

14.5ozlow sodium vegetable broth,(2 cans)

4ozgreen chilies,(1 can), diced

1cupcorn,frozen, thawed

1½tspcumin

½tspchili powder

1tbsplime juice,fresh squeezed

cilantro,fresh chopped, for serving, if desired

Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.

Heat oil in a large dutch oven or pot.

Stir in onion and sauté for 3 to 4 minutes.

Add in garlic and cook for an additional minute.

Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.

Bring to a simmer and cook for 10 to 15 minutes.

If the soup is too thick add more broth. If you would like it thicker puree some of the soup in a blender or food processor.

Take off of the heat and stir in fresh squeeze lime juice.

Season with salt and pepper to taste.

Serve immediately with fresh chopped cilantro for serving.