Very high in fiber, folate, protein, and antioxidants, black beans are good for you and just plain good in this easy soup. The recipe is a knock-off of the black bean soup served at Lone Star Steakhouse. It takes just a few ingredients but is full of flavor and fiber. One of my favorites.
For the soup
- 1 can black beans (15 oz)
- ¼ red onion, chopped (divided, set aside about 1 teaspoon of the chopped onion for garnish)
- 1 clove garlic, minced
- ½ teaspoon red wine vinegar
- ¼ teaspoon sugar
- ¼ teaspoon chili powder
- Pinch of cayenne pepper (about 1/8 tsp)
- Chopped pickled peppers (divided, set aside about 1 teaspoon of the chopped onion for garnish)
Note: Most of the time, I use jarred jalapeno slices (the kind used on nachos). I was out today, so I used what was in the fridg, jarred mild banana pepper rings and jarred Golden Greek Pepperoncini Tempero peppers. I liked this version much better.
For the garnish
- Reserved chopped red onion (about 1 tsp)
- Reserved chopped peppers (about 1 tsp)
- Small dollop of light sour cream (about ½ tsp)
- Bit of chopped cilantro
Add the can of black beans, (including the juice), and all the other soup ingredients in a saucepan. Stir and bring to a boil. Turn the heat down to low and simmer uncovered for about 45 minutes to let the flavors meld and develop. Stir periodically and add a bit of water if it gets too thick.
That’s it. Put it in a bowl, add your garnish and enjoy.
The soup is fantastic with a piece of cornbread or tortilla chips. This recipe makes 1 hearty serving or 2 starter cups of soup.