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Southwestern Black Bean Soup

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    Source: www.allfood.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 11 ounces black beans

    2. 1 tablespoon vegetable oil

    3. 1 red bell pepper, diced

    4. 1/2 cup diced onion

    5. 1/2 cup diced carrot

    6. 2 cloves garlic

    7. 2 1/2 cups chicken broth

    8. 1 cup diced tomato

    9. 1 cup corn kernels

    10. 2 jalapeno, seeded and minced

    11. 2 tablespoons chopped fresh cilantro Salt and pepper to taste Shredded Monterey Jack cheese for garnish, optional

    Instructions Jump to Ingredients ↑

    1. Cook beans according to package directions, drain. Meanwhile, in a large saucepan or Dutch oven, heat oil. Cook bell pepper, onion, carrot, and garlic about 3 minutes or until softened, stirring frequently.

    2. Stir in broth, tomato, corn, jalapenos, and cilantro. Bring to a boil; reduce heat. Simmer 10 minutes.

    3. Process half the cooked beans in a food processor or blender until smooth. Add whole and pureed beans to soup; simmer about 2 minutes more or until heated through. Season with salt and pepper. Serve topped with Monterey Jack.

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