picture of black bean soup
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.
image of Black Bean Soup Ingredients

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

The Process
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.

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