Ingredients
-
1/4
-
1/4
-
1/4
-
1/4
-
4
-
1
-
1 1/2
-
2
-
1
-
2
-
1
-
2
-
2
-
1/2
-
2
Directions
Chili’s Black Bean Soup, This recipe is in response to Debbie Thorn’s request for a black bean soup in the recipes requested forum The recipe was originally published in the VJJE recipe weekly archives in 2001 , This is an excellent recipe, that did not take me 55 minutes to prepare used 1 cup of beef broth instead of the bouillon, and forgot last step The soup was perfectly thick without the cornstarch I don’t think I will add it when I make this in the future! Thanks for a great recipe!, This is an excellent recipe, that did not take me 55 minutes to prepare used 1 cup of beef broth instead of the bouillon, and forgot last step The soup was perfectly thick without the cornstarch I don’t think I will add it when I make this in the future! Thanks for a great recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Medium Stock Pot, Place the Olive Oil, Onion, Carrot and Bell Pepper and Saute the Vegetables Till They Are Tender. |
|
2
Done
|
Bring 1 Cup of Water to Boil, Add the Bouillon Cubes, and Allow to Dissolve. |
|
3
Done
|
Add the Bouillon, Cooked Beans, and Remaining Ingredients (except Cornstarch and 2 Tablespoons Water) to Sauteed Vegetables. |
|
4
Done
|
Bring Mixture to a Simmer and Cook Approximately 15 Minutes. |
|
5
Done
|
in a Blender, Puree 1 Quart of the Soup, and Put Back Into the Pot. |
|
6
Done
|
in a Separate Bowl, Combine the Cornstarch and 2 Tablespoons Water. |
|
7
Done
|
Add the Cornstarch Mix to the Soup and Bring to a Boil For 1 Minute. |
|
8
Done
|
Serve With Cornbread, White Rice, or Your Favorite Side Dish. |
