View cart background image
0
items
Free Shipping Over $49
America
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Vegetarian Black Bean Soup

Contributed By: Marc, SC | See all of Marc's recipes
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  1 Hour
Total Time:  1 Hour
  4 Servings
I wanted to create a black bean soup that was complex in flavor yet could be enjoyed by almost anyone. I believe I succeeded.
RECIPE INGREDIENTS
2 cans of black beans (19 oz. each)
3 cups vegetable stock
1 medium yellow onion, diced
1 yellow bell pepper, diced
2 celery stalks, chopped
½ cup sweet corn, frozen
1 tomato, diced
1 jalapeno pepper, diced
2 garlic cloves, minced
½ cup raspberries, split
¼ cup fresh cilantro, chopped
2 teaspoons oregano
1 teaspoon ground cumin
1½ tablespoons raspberry balsamic vinegar
1½ tablespoons extra virgin olive oil
2 strips Morningstar Farms bacon strips
1 lime
1 block Monterey Jack cheese, cut into 1”x2” slices
Salt and pepper
DIRECTIONS
1. Empty both cans of black beans (with the water) into a large pot. Add 2 cups of vegetable stock (the third cup will be used later). Add 2 tsp. of salt. Bring to a boil, allow to boil for 5 minutes, then bring the heat down to low. Add the corn and ½ of the tomato. Let simmer for approximately 30 minutes.


2. While the beans simmer, heat the olive oil in a sauce pan over medium heat. Add the garlic, cumin, and oregano, and cook (stirring often) until garlic begins to melt.


3. Add the onion, bell pepper, and jalapeno to the saucepan, cooking until the onions begin to brown.


4. Add the celery, the other ½ of the tomato, and the remaining 1 cup of vegetable stock. Cook for approximately 10 minutes.


5. Add the vegetable/seasoning mix to the simmering pot. Turn the heat up to medium.


6. Cook the bacon (I prefer a microwave for convenience), cut into small pieces and add to the pot. Cook the soup for 7-10 minutes on medium heat.


7. Set the oven to broil.


8. Lower the heat to simmer again. Add the juice of ½ of a lime, the raspberry vinegar, the raspberries, and the cilantro. Simmer for 5-7 minutes.


9. Remove half the soup and puree it, then add it back to the pot. Stir until well mixed. Add salt and pepper to taste.


10. Ladle soup into ramekins, then place 2 slices of Monterey Jack cheese on top of each serving.


11. Place ramekins into oven, broiling until the center of the cheese slices turn golden brown.


12. Serve in ramekin. Serves 4.


Date Added: 08/24/2010
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.