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Black Bean Soup with Toppings
This super soup is another of Shelley delicious fall favorites. Make a double recipe and freeze half for later.
Serves 8
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 1 |
Tb |
Olive oil |
|
| 1 1/2 |
C |
Onion, chopped |
|
| 1 |
Tsp |
Garlic - minced |
|
| 3 |
Can |
Black beans - 15 oz, undrained |
|
| 1 |
Can |
Chicken broth |
|
| 1 |
Can |
Tomatoes - 15 oz, undrained |
|
| 1 |
Can |
Tomato sauce - 15 oz |
|
| 1 |
Tb |
Chili powder |
|
| 1/2 |
C |
Red wine - optional |
|
|
C |
Toppings: crushed corn chips, grated cheese, Tabasco, sour cream |
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Instructions
In a large soup pot, heat the oil over medium high heat and saute the onion and garlic until softened - minutes. Add the beans, tomatoes, sauce,
broth, chili powder and simmer 10 minutes. Add the wine and simmer 5 minutes more. Puree about half the soup in a blender and return to the pot. Serve with toppings.
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