
Send a Meal BlogThursday, 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.
![]() Servings: Serves 4
Prep Time: 10 mins
Ingredients
Directions
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.
Comments:
|