Black Bean Soup, is a great comfort food and something nice to have in the freezer for quick dinners. I've made a lot of Black Bean Soups, but.. I'm not sure I've ever made a bowl of Black Bean Soup, that really knocked my socks off the way this recipe did.
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 to 2 jalapeno chile's, seeded, finely chopped
2 cans (15 oz each) black beans, rinsed, drained
1 can (14.5 oz)diced or fire roasted diced tomatoes, undrained
1 3/4 cups reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
2 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
Plain yogurt or reduced-fat sour cream, if desired
1.In 4-quart saucepan, heat oil over medium heat. Add onion, garlic and chile's; cook 3 to 4 minutes, stirring occasionally, until tender.
2.Stir in beans, tomatoes, broth and cumin. Heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 15 minutes. Remove from heat. Using a potato masher, mash beans until soup reaches desired consistency. Stir in cilantro. Top individual servings with yogurt.
