Black Bean Cream Soup

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Black Bean Cream Soup
Black Bean Cream Soup

Black beans are delicious and a good source of protein, my mom was used to prepare for us this recipe which is an appropriate option forĀ Ā theĀ ā€œ7 Weeks of Lenten Recipe seriesā€.

INGREDIENTS

  • 4 cups of cooked black beans (can replace with canned beans if desired)
  • 3 cups of vegetable broth or water
  • 1 teaspoon of cumin
  • 2 chickenĀ bullionĀ cubes (or salt ifĀ preferredĀ vegetarian)
  • 2 teaspoons of olive oil

Preparation time: 20 minutes, cost per person $1.00 depending on local ingredient costs. You will need a blender and a soup pot.

 

Place the beans in the blender andĀ blendĀ using some ofĀ the vegetableĀ brothĀ or water until getting a soft smooth soup base. Place the soup pot in the stove and add the olive oil, at medium temperature fry the cumin and then add the black bean paste and dilute with rest of the broth or water; add the condiments and taste. TheĀ consistencyĀ shouldĀ beĀ creamy. Let it simmer for few minutes and serve. Garnish with shreddedĀ mozzarellaĀ orĀ MonterreyĀ jack cheese and sour cream. You can garnish withĀ tortillaĀ chips or bread croutons and corn salsa for those that prefer a vegan and or vegetarian option.

This soup isĀ deliciousĀ and nutritious.

 



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