Black bean soup

olive oil
2 onions (chopped fine)
1 potato, peeled and cubed
3 teaspoons garlic (minced)

2–3 cups black beans (cooked)
3 cups vegetable stock

2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin
¾ teaspoon anise
½ teaspoon sea salt

1 can tomatoes (whole peeled)

¼ cup lime juice

Garnish: chopped jalapeño and sour cream


Sauté onions, potato, and garlic until soft.  Add black beans, stock, and spice mixture and simmer for 20 minutes.  Then add tomatoes and simmer for another 10 minutes.  Finish by stirring in lime juice and serve with chopped jalapeño and sour cream.

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