Recipe

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Presto Black Bean Soup

By: Dana McCauley

When made with frozen or rinsed canned black beans, this soup can be prepared in about 15 minutes.

Ingredients

1 tbsp (15 mL) vegetable oil

2 garlic cloves, minced

1 tsp (5 mL) each chili powder, dried oregano leaf and ground cumin

(28 oz 796 mL) tomato

2 cans black beans, drained and rinsed (19 oz/540 mL each)

1-½ cup chicken or (375 mL) vegetable broth

1 cup (250 mL) corn kernel

¼ cup (50 mL) chopped fresh coriander

1 tbsp (15 mL)

sour cream

Preparation

Heat oil in a deep saucepan set over medium heat. Add onion, garlic, chili powder, oregano and cumin. Cook, stirring occasionally, for 5 minutes. Add tomatoes, black beans and broth. Bring to a boil and cook, stirring often, for 5 minutes. Purée 2 or 3 cups (500 to 750 mL) of the soup in a blender or food processor and return to pan. Stir in corn, coriander and lime juice. Taste and adjust seasoning. Garnish each bowl with a dollop of sour cream, if using. Makes 4 servings.

Serving(s)

Nutritional Information
Per each of servings: about
Calories	399
Fat (total)	6 g
Carbohydrate	68 g
Protein	23 g
Fibre	9 g

Also in this menu:

Southern comforts

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