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Black Bean Soup
Makes: 4 servings
2 tablespoons vegetable oil
1 large onion, chopped
3 large cloves garlic, minced
4 cans (15 ounces each) black beans, undrained
2 cans (14 1/2 ounces each) 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 finely chopped fresh cilantro
2 teaspoons McCormick® Ground Cumin
sour cream
HEAT oil in 5-quart saucepan on medium heat. Add onion and garlic; cook and stir until softened. Stir in beans, broth, RedHot Sauce, cilantro and cumin.<br />
<br />
BRING to a boil, stirring frequently. Reduce heat and simmer, partially covered, 30 minutes, stirring occasionally.<br />
<br />
<span> </span>REMOVE 1 cup soup mixture and transfer to blender container; cover. With center part of cover removed to let steam escape, process until smooth. Return pureed mixture to saucepan and stir into soup.<br />
<br />
LADLE soup into serving bowls. Serve with sour cream, if desired.
Makes: 4 servings
2 tablespoons vegetable oil
1 large onion, chopped
3 large cloves garlic, minced
4 cans (15 ounces each) black beans, undrained
2 cans (14 1/2 ounces each) 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 finely chopped fresh cilantro
2 teaspoons McCormick® Ground Cumin
sour cream
HEAT oil in 5-quart saucepan on medium heat. Add onion and garlic; cook and stir until softened. Stir in beans, broth, RedHot Sauce, cilantro and cumin.<br />
<br />
BRING to a boil, stirring frequently. Reduce heat and simmer, partially covered, 30 minutes, stirring occasionally.<br />
<br />
<span> </span>REMOVE 1 cup soup mixture and transfer to blender container; cover. With center part of cover removed to let steam escape, process until smooth. Return pureed mixture to saucepan and stir into soup.<br />
<br />
LADLE soup into serving bowls. Serve with sour cream, if desired.
Black Bean Soup
Makes:
4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 large cloves garlic, minced
- 4 cans (15 ounces each) black beans, undrained
- 2 cans (14 1/2 ounces each) 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 finely chopped fresh cilantro
- 2 teaspoons McCormick® Ground Cumin
- sour cream
Directions
HEAT oil in 5-quart saucepan on medium heat. Add onion and garlic; cook and stir until softened. Stir in beans, broth, RedHot Sauce, cilantro and cumin.BRING to a boil, stirring frequently. Reduce heat and simmer, partially covered, 30 minutes, stirring occasionally.
REMOVE 1 cup soup mixture and transfer to blender container; cover. With center part of cover removed to let steam escape, process until smooth. Return pureed mixture to saucepan and stir into soup.
LADLE soup into serving bowls. Serve with sour cream, if desired.
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