Zesty Black Bean Soup
Recipe from The Food Channel

Latin American-inspired soup features a rich broth, black beans seasoned with cumin, and a Caribbean "sofrito" of chopped bell peppers, onions and garlic sauteed in olive oil.


Zesty Black Bean Soup

by 6  people

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Servings: Serves 4
Prep Time: 10 mins
Related Categories: Bean Soup, Bean Soup, Black Bean Soup, Mexican Bean Soups
 
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Ingredients
  • 3  tablespoons
    olive oil
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  • 1 1/2  cups
    chopped green bell pepper
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  • 1 1/2  cups
    chopped red bell pepper
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  • 3 1/2  cups
    diced red onions, divided
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  • 8  cloves
    garlic, minced
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  • 2 1/2  tablespoons
    dried oregano
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  • 2  tablespoons
    ground cumin
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  • 1 1/2  tablespoons
    red wine vinegar
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  • 2 1/2  tablespoons
    dry sherry
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  • 2 
    (15-oz.) cans black beans, drained and rinsed
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  • 2  cups
    low-sodium beef broth
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  • 1/2  cup
    sour cream
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  • 1  tablespoon
    lime juice
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  • 1/2  cup
    diced fresh tomatoes
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  • 1/4  cup
    chopped fresh cilantro
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Directions
1.
Heat olive oil in a large pot over medium heat. Add the bell peppers, 3 cups onions, garlic, oregano, and cumin. Saute until the vegetables are soft, about 5 minutes.
2.
Add the red wine vinegar, sherry, black beans, and beef broth. Bring to a boil; reduce heat and simmer over medium-low heat for 20 to 30 minutes, stirring frequently.
3.
Combine the sour cream and lime juice in a bowl and whisk to blend.
4.
To serve, ladle soup into bowls; garnish each with the diced tomatoes, remaining chopped onions, cilantro, and a dollop of lime sour cream.

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