Tomato and Black Bean Soup

I have tried many, many versions of tomato soup, but this by far is my favorite. I was so curious about the recipe when I first read it because it had tomatoes, black beans, and cilantro… wait what? Yeah, that’s what I thought, too, but the combination is so complimentary. This recipe also makes enough for plenty of left-overs. We made it with the Mango, Avocado and Lime Salad as well as Corn Bread.

Tomato and Black Bean Soup (www.espinosakitchen.wordpress.com)

Tomato and Black Bean Soup

(slight variation from Ellie Krieger’s Recipe)

Ingredients:

  • 2 cans diced tomatoes (do not drain)
  • 2 cans unsalted black beans, rinsed and drained
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon EVOO (Extra-Virgin Olive Oil)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 cups low-sodium chicken broth
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon Mexican chili powder
  • 1/4 teaspoon hot pepper sauce
  • 1 cup fresh cilantro, stems cut off

Directions:

  1. Heat the EVOO in a large pot. Add onion and garlic and cook until onions are softened – about 5 minutes.
  2. Add the chicken broth, beans, cumin, chili powder, salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes.
  3. Remove from heat and blend with an immersion blender.
  4. Stir in hot sauce.
  5. Top with fresh cilantro.
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