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Thursday, April 12 2012

Latin American-inspired soup features a rich broth, black beans seasoned with cumin, and a Caribbean "sofrito" of chopped bell peppers, onions and garlic sauteed in olive oil.


Zesty Black Bean Soup
Recipe from 
Servings: Serves 4
Prep Time: 10 mins
     tablespoons  olive oil
    1 1/2  cups  chopped green bell pepper
    1 1/2  cups  chopped red bell pepper
    3 1/2  cups  diced red onions, divided
     cloves  garlic, minced
    2 1/2  tablespoons  dried oregano
     tablespoons  ground cumin
    1 1/2  tablespoons  red wine vinegar
    2 1/2  tablespoons  dry sherry
       (15-oz.) cans black beans, drained and rinsed
     cups  low-sodium beef broth
    1/2  cup  sour cream
     tablespoon  lime juice
    1/2  cup  diced fresh tomatoes
    1/4  cup  chopped fresh cilantro

Heat olive oil in a large pot over medium heat. Add the bell peppers, 3 cups onions, garlic, oregano, and cumin. Sauteuntil the vegetables are soft, about 5 minutes.

Add the red wine vinegar, sherry, black beans, and beef broth. Bring to a boil; reduce heat and simmer over medium-low heat for 20 to 30 minutes, stirring frequently.

Combine the sour cream and lime juice in a bowl and whisk to blend.

To serve, ladle soup into bowls; garnish each with the diced tomatoes, remaining chopped onions, cilantro, and a dollop of lime sour cream.

Posted by: Send a Meal AT 09:55 am   |  Permalink   |  0 Comments  |  Email

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