Saturday, November 05, 2011

Black Bean Soup

We are finally getting some cool temperatures here, and by cool I mean 57 degrees, but hey, when you're used to triple digits this is paradise.

This soup is not only quick to put together but it's delicious and filling, perfect for a cold day.

Black Bean Soup

Black Bean Soup

3 tablespoons olive oil
1/2 medium onion, finely chopped
1/2 cup finely chopped celery
1/2 medium green bell pepper, finely chopped
1 clove garlic, finely chopped
1 cup water
2 (15 oz) cans black beans
2 (15 oz) cans Mexican-style stewed tomatoes
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream

Heat olive oil in a medium skillet. Add onion, celery, bell pepper and garlic. Saute until vegetables are tender, about 5 minutes.

Black Bean Soup

Drain and rinse beans.

Black Bean Soup

Combine sauteed vegetables, beans, water and undrained tomatoes in a large saucepan. Stir in cumin, coriander, salt and pepper.

Black Bean Soup

Cook stirring occasionally, over medium-low heat for 15 minutes.

Spoon 1/2 of bean mixture into a blender container.

Black Bean Soup

Process until pureed. Return to saucepan. Cook soup, stirring occasionally, until heated through, about 5 minutes.

Ladle into soup bowls. Top each serving with 1 tablespoon sour cream.

Black Bean Soup


  1. I just joined Weight Watchers last week - and YAY - this looks delicious and it's WW friendly! I love that. Thanks for sharing.

  2. jackie8:56 AM

    That looks amazing - i can't wait to try it. Your photography is great too (speaking from one who can only point and shoot).

  3. Sounds absolutely wonderful!! Can't wait to try it.



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