Black Bean Soup
- Cut dried chile pepper open; discard stem and seeds. Place pepper in a small bowl and cover with boiling water. Let stand for 30 minutes to soften. Drain well. Cut pepper into small pieces.
- In a large saucepan cook sweet pepper, onion, and garlic in hot oil for 3 minutes. Stir in dried pepper pieces, black beans, beef broth, tomato, cilantro, thyme, and oregano. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.* If desired, garnish individual servings with sour cream.
From the Test Kitchen
Prepare soup as directed. Cover and chill for up to 24 hours or freeze for up to 2 months. To serve, place soup in a covered saucepan. Heat chilled soup over medium-low heat for 10 to 15 minutes or frozen soup about 50 minutes or until heated through, stirring occasionally.
If desired, mash beans slightly. Or for a pureed bean soup, cool soup slightly. Place half of the soup in a food processor or blender. Cover and process or blend until smooth. Repeat with remaining soup.
Slow Cooker Directions:
Prepare dried pepper as in Step 1. In a 3-1/2- or 4-quart slow cooker combine dried pepper pieces, sweet pepper, onion, garlic, black beans, beef broth, tomato, cilantro, thyme, and oregano. Omit oil. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, garnish with sour cream.
Nutrition Facts (Black Bean Soup)
- Per serving:
- 173 kcal ,
- 4 g fat
- (0 g sat. fat ,
- 0 mg chol. ,
- 706 mg sodium ,
- 31 g carb. ,
- 10 g fiber ,
- 13 g pro.