Intense Black Bean Soup

Daisy St. Patience's Note:

really quick, really easy. GREAT source of fiber and spicy to boot!

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 7 cups water
• 4 (15 ounce) cans black beans, drained
• 2 medium onions, chopped
• 5 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper
• 1 teaspoon crushed red pepper flakes
• 1 green bell pepper, chopped
• salt, to taste
• pepper, to taste

Directions:

1. mix 7 cups of water and black beans and set to boil on medium heat.
2. sautee onions, garlic, cayenne, and crushed red pepper in olive oil until onions are soft.
3. add onion mixture to the beans and water and stir. boil for 15 minutes.
4. add chopped green bell pepper and lower heat to simmer for 20 minutes.
5. allow to cool for 15-20 minutes.
6. pour half of the mixture into a blender and puree.
7. add to pot and reheat until ready to serve.
8. Good with crackers, whole wheat toast, and pitas.

Reviews

[princessbride029]

I quartered the recipe to serve just 2 of us. Loved the little bit of heat. We found the soup just a little too garlicky for our tastes (which is weird, since normally I love lots of garlic!). Well, that's an easy fix - next time I'll just use less! Thanks for sharing this easy recipe! :)

[PaulaG]

I followed Heather'sKitchen and made this in the crockpot. The recipe was reduced to 4 servings and in place of the water, I used low-sodium chicken stock. This had a nice kick from the cayenne and red pepper flakes. If I were to make it again, I think I would try adding some Mexican oregano and cumin for additional flavor. *PAC September 2007*

[Heather'sKitchen]

This was very good soup! I assembled in the crock pot and let cook 5 hours on low. I used my stick blender right in the pot to puree. It had a very pleasant aroma while cooking. The flavor was good with a nice kick of heat, which I enjoyed. My kids added cheese and sour cream to cool the heat a bit. They all gobbled it up with corn chips (even the picky 2 year old!). Thanks for the easy and yummy recipe.