Sopa De Frijoles Negros(Easy Black Bean Soup)
Submitted by sueu
Quick black bean soup made from canned beans blended smooth with cumin, chili powder, cilantro, and tomato sauce in chicken broth. Topped with cool sour cream.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minNo soaking, no simmering for hours. This easy black bean soup starts with a can and ends with a warm, satisfying bowl in minutes.
Canned black beans get blended until smooth, giving the soup a thick, velvety body without any extra thickening. Meanwhile, onion, garlic, celery, and spices cook down in butter until fragrant.
Tomato sauce and chicken broth bring everything together into a rich, smoky soup with earthy cumin and a touch of chili powder heat.
A generous dollop of cool sour cream on top is the finishing touch that makes every spoonful feel complete.
Kitchen Tips
- Blend the beans in small batches for the smoothest texture. Overloading the blender leaves chunks behind.
- Add cilantro if you love it, skip it if you don’t. The soup holds up well either way.
- Thin with extra chicken broth if the soup gets too thick after sitting. Blended beans continue to thicken as they cool.
Ingredients
Directions
Place canned beans in blender a small amount at a time until blended completely.
In saucepan melt butter, add onion, garlic, cilantro, cumin, chili powder, celery and salt.
Cook until onion is transparent.
Add tomato sauce, blended black beans, and chicken broth.
Serve hot and topped with sour cream.
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