Spicy Black Bean Soup

  Soups

A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing.

Spicy Black Bean Soup

Average Rating: 4.434782

TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 12 servings (3/4 cup each).

Ingredients

  • 1 large red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 cans (15 ounces each) black beans, rinsed and drained
  • 3-1/2 cups vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup sherry or additional vegetable broth
  • 2 tablespoons minced fresh cilantro
  • 1/2 cup fat-free sour cream
  • 1/4 cup shredded cheddar cheese

Instructions

  • 1. In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
  • 2. Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer.
  • 3. Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.

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