Black Bean Soup
Nutrition
Calories: 213 kcalCarbohydrates: 38 gProtein: 18 gFat: 5 gSaturated Fat: 5 gCholesterol: 1 mgSodium: 611 mgFiber: 14 gSugar: 6 gVitamin A: 9.125 IUCalcium: 51 mgIron: 9 mg
Ingredients
- 5 cups cooked black bean
- 14 ½ ozs chicken stock
- 4 ½ oz can green chilies
- 1 whole jalapeno pepper stemmed and seeded
- 8 oz can tomato sauce
- 1 - 2 oz dry sherry
- 1/2 - 1 tsp salt
Instructions
- Using a food processor fitted with the metal blade or a blender, blend the beans with 1/2 to 1 cup of the chicken broth, green chilies, jalapeño, and tomato sauce. You may have to do this in several batches.
- Heat the blended beans with the remaining chicken broth and sherry in a large saucepan over medium heat, stirring occasionally, until hot. Season to taste with salt. Ladle into warm soup bowls. Serve the soup with bowls of garnish.
- SERVING SUGGESTIONS: Garnish with cheddar cheese, fresh tomatoes, Poblano cream, or sour cream. If using Poblano Cream or sour cream as a garnish, put it in a small zip-lock bag. Snip the corner with scissors and then drizzle cream on the hot soup.
- Advanced Preparation: The soup may be prepared a day in advance. It may be necessary to add a little chicken stock when reheating.