© The French’s Food Company LLC
Black Bean Soup Black Bean Soup Makes: 10.00 servings 2 Tbsp. vegetable oil 1 large onion, chopped 3 large garlic 4 (15 to 19 ounc) can black beans 2 (14 1/2 ounce) can reduced-sodium chicken broth 1/3 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce or FRANK'S® RedHot® Chile n' Lime™ Hot Sauce 1/4 cup minced fresh cilantro leaves 2 tsp. ground cumin 1 sour cream Tip: This soup freezes well. Freeze leftovers in individual portions. Thaw and reheat in microwave oven.
24 200

Black Bean Soup

Makes: 10 servings
Prep Time: 10 min
Cook Time: 35 min
User Rating:

Ingredients

  • 2 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 3 large garlicminced
  • 4 (15 to 19 ounc) can black beansundrained
  • 2 (14 1/2 ounce) can reduced-sodium chicken broth
  • 1/3 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce or FRANK'S® RedHot® Chile n' Lime™ Hot Sauce
  • 1/4 cup minced fresh cilantro leaves
  • 2 tsp. ground cumin
  • 1 sour cream

Directions

Heat oil in a 4 to 5-quart saucepan. Add onion and garlic; cook until tender. Stir in beans with their liquid, broth, Frank's RedHot Sauce, cilantro and cumin.

Bring to a boil, stirring. Reduce heat; simmer, partially covered, for 30 minutes. Stirring often.

Remove 1 cup soup mixture. Place in blender; cover and process until smooth. Stir into soup.

Spoon soup into bowls. Serve with a dollop of sour cream, if desired.

- Tips

Tip: This soup freezes well. Freeze leftovers in individual portions. Thaw and reheat in microwave oven.

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Black Bean Soup

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Nutrition Facts
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Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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