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Black Bean Soup October 7, 2013

Filed Under: Chili seasoning,Recipe - Sue Fuirst @ 8:33 pm

Black Bean Soup

1 tablespoon olive oil

½ medium onion, minced

2 cloves garlic, minced or crushed with a garlic press

1 small green pepper, diced

1 heaping tablespoon Basics Fuirst Chili Seasoning

2 15-oz cans black beans, rinsed and drained

4 cups water, vegetable or chicken stock

 

 

Heat olive oil in a large saucepan pan set over a low to medium flame.  Add onions to pan and sauté until softened, about 3 minutes.  Next stir in garlic and peppers and sauté for 5 more minutes.  Add Basics Fuirst Chili Seasoning and stir.  Let cook for 5 more minutes or until peppers are no longer crisp. Add black beans cover with water or stock.  Simmer for 30 mins or so.  With an immersion blender puree half of the soup.  This can also be done with a conventional blender or the soup can be mashed with a potato masher. Thin soup with additional water or stock if necessary.

 

Garnish with sour cream, chopped avocado, chopped onions, peppers…