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Black Bean Soup
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A lightly spicy, simple black bean soup

Allen M.


  • 2 cups (475 ml) chicken broth
  • 1 tomato, chopped
  • 1 dried chile, ground
  • 1/4 cup (60 ml) chopped cilantro
  • 1 tsp (5 ml) butter
  • 1 tsp (5 ml) ground cumin
  • 1 onion, chopped
  • 1 14 oz (392 grm). can black beans, drained
  • Flour for thickening
  • Salt and pepper
  • Bring broth, tomato, chile, and cilantro to a boil, then simmer, covered, for 15 minutes.
  • Strain broth, then return to pot.
  • Saute onion and cumin in butter, until onion starts to carmelize. Be careful not to scorch it with too much heat.
  • Add onion and black beans, and simmer for 10 minutes.
  • Sprinkle and stir flour to thicken a bit.
  • Salt and pepper to taste.
  • Serve with sour cream, and some chopped cilantro and tomato.

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