Black Beans Soup

Add the vinegar chipotle peppers can of tomatoes broth black beans and bay leaf. Drain the beans and rinse them with cold water.

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See the notes.

Black beans soup. 4 cloves garlic minced. 1 red bell pepper stemmed seeded and chopped. Simmer on medium-low stirring occasionally for 20-30 minutes.

Add salt to taste. 1 celery rib chopped. Stir in black pepper and cumin.

Place half of the black beans one can into a bowl and mash them with a potato masher until almost all beans are broken. Black bean soup recipes allow for great versatility as a soup that stands alone or poured over rice for an elegant and unexpectedly flavorful main course. Stir in the garlic cumin oregano and cook for for 30 seconds.

1 large yellow onion chopped. Bring to a simmer taste and then season with salt and pepper. Simmer the soup until the carrots are tender and the broth reduces slightly about 20.

Add all the beans both cans to the soup. While its cooking mash about half the beans to thicken the soup. Bring to a boil then reduce the heat to low cover and simmer.

1 large carrot chopped. In a medium pot add beans chicken stock water onions and bell peppers. 1 tablespoon olive oil.

A versatile side or main course black bean soup is a classic dish from Cuba that is enjoyed throughout Latin America and the Caribbean.

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