Classic Black Bean Soup

Enjoy your dinner with this black bean soup - perfect for a tasty meal. MORE+ LESS-

By Betty Crocker Kitchens

March 2, 2016

1 1/4

cups dried black beans, sorted, rinsed

tablespoon olive oil

cups chopped onions (3 large)

cup chopped red bell pepper

tablespoon ground cumin

teaspoon dried oregano leaves

cloves garlic, finely chopped

cans (14 oz each) vegetable broth

cups water

tablespoons fresh lime juice

teaspoon red pepper sauce

1/2

teaspoon kosher (coarse) salt

1/4

teaspoon freshly ground pepper

tablespoons shredded Monterey Jack cheese

tablespoons finely chopped onion

1/4

cup reduced-fat sour cream

tablespoons chopped fresh cilantro

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1

In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
2

In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
3

In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.