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Chilis Black Bean Soup

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Ingredients

Adjust Servings:
1/4 cup olive oil
1/4 cup yellow onion, diced
1/4 cup carrot, diced
1/4 cup green bell pepper, diced
4 beef bouillon cubes
1 cup boiling water
1 1/2 quarts canned black beans, not drained (3 pounds)
2 tablespoons dry sherry
1 tablespoon distilled white vinegar
2 tablespoons worcestershire sauce
1 tablespoon sugar
2 teaspoons garlic granules
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons chili powder

Nutritional information

765.1
Calories
307 g
Calories From Fat
34.2 g
Total Fat
9.2 g
Saturated Fat
41.3 mg
Cholesterol
4164.8 mg
Sodium
73.4 g
Carbs
26 g
Dietary Fiber
6.3 g
Sugars
36.3 g
Protein
376g
Serving Size

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Chilis Black Bean Soup

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    Cuisine:

    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!

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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!


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    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.

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