Lunch: Black-Bean Soup

Canned black beans take on new life when simmered with herbs and seasonings and garnished with corn and smoky diced ham.

Ingredients

2 tbsp. olive oil
1 large onion
1 green bell pepper
2 large plum tomatoes
4 clove garlic
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 dried bay leaf
3 can black beans
5 c. reduced-sodium chicken stock or broth
1 c. frozen whole-kernel corn
1 c. diced smoked ham
1/4 c. Chopped cilantro
1 tsp. hot-red-pepper sauce
sour cream
cilantro sprigs
Lime wedges

Instructions

Heat oil in a 5-quart soup pot over medium-high heat; add onion, bell pepper, and tomatoes. Sauté 10 minutes or until onions and peppers have softened. Stir in garlic, oregano, cumin, and bay leaf, then stir in beans and cook 2 minutes, stirring constantly. Add stock and bring to a boil; reduce heat to medium-low, cover, and simmer 20 minutes.
Using a stick blender, puree soup until about half of the black beans are pureed (or, if using a regular blender, puree half of the soup). Stir in corn, ham, cilantro, and hot-pepper sauce. Cook over medium heat 3 to 4 minutes longer, until corn and ham are heated through.
Ladle into bowls. Garnish with a dollop of sour cream, cilantro sprigs, and a squeeze of lime, if desired.

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