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black-bean-soup
© The French’s Food Company LLC
Black Bean Soup black-bean-soup Makes: 10 servings 2 Tbsp. vegetable oil 1 large onion, chopped 3 large garlic, minced 4 (15 to 19 oz.) can black beans, undrained 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 & Lime™ Hot Sauce 1/4 cup minced fresh cilantro leaves 2 tsp. ground cumin 1 sour cream <p>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.</p><p>BRING to a boil, stirring. Reduce heat; simmer, partially covered, for 30 minutes. Stirring often.</p><p>REMOVE 1 cup soup mixture. Place in blender; cover and process until smooth. Stir into soup.</p><p>SPOON soup into bowls. Serve with a dollop of sour cream, if desired.</p>
24 200

Black Bean Soup

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

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Ingredients

  • 2 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 3 large garlic, minced
  • 4 (15 to 19 oz.) can black beans, undrained
  • 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 & 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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