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Quick Black Bean Mexican Soup

Yield: Serves 6. Each serving: 1-1/2 cups.



Adapted from Twelve Months of Monastery Soups cookbook.

1 Tbsp olive oil
1 cup chopped onion
4 garlic cloves, minced
1 can diced tomatoes
4 cups cooked or canned black beans
2 potatoes, peeled and diced
6-7 cups water
1/2 cup fresh cilantro, chopped
1 Tbsp cumin
Juice of 2 limes
hot sauce to taste
nonfat sour cream
chopped cilantro

1. Heat the olive oil in a large pot over medium-high heat. Sauté the onion for 2 minutes. Add the garlic and tomatoes and sauté 2 minutes. Stir often.
2. Add the beans, potatoes and water. Bring to a boil; then reduce to low-medium heat. Cook slowly, covered, for 20 minutes.
3. Add the cilantro, cumin, lime and hot pepper sauce. Stir well, and cook for 10 minutes.
4. Serve hot and garnish with nonfat sour cream and chopped cilantro. (Baked tortilla chips optional.)