Black Bean Soup

Yield: 4 servings


  • 2 cans (15 ounces each) black beans, rinsed, drained
  • 1 can (10½ ounces) chicken broth
  • ½ cup water
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1½ teaspoons cumin
  • ¾ teaspoon oregano, crumbled
  • salt and pepper to taste
  • 2 tablespoons chopped green pepper
  • 4 teaspoons sour cream


Measure out ¼ cup black beans; set aside for garnish. In a food processor or blender, process beans with broth, water, onion, garlic, cumin and oregano until smooth. Taste for seasoning, since some bouillons are salty and others are not. Add salt and pepper, if desired.

Pour mixture into a saucepan. Bring to boil, reduce heat and simmer, uncovered, for 15 minutes, stirring often. Ladle mixture into serving bowls. Garnish with black beans, green pepper, and sour cream. Serve at once.
This article and recipes by Edie Low first appeared in the March 1994 issue of Our State.

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