This is a simple vegetarian black bean soup recipe that had me at cilantro. It seems like there are cilantro lovers and cilantro haters, and I definitely fall into the first group.
This soup is perfect for a cold fall or winter weekend dinner with cornbread or grilled cheese sandwiches. The girls liked it, too, although they are not big on soups. The hubby also loved it, although he did mention adding meat to it next time, but he’s a meat eatin’ man. We had enough for a second night of leftovers, too, which is always a winning quality!
Black Bean Soup
4 c. canned chicken broth (I used Kroger’s organic brand)
6 cloves garlic or garlic salt
1 med. onion, chopped
1 c. chopped celery
1 c. chopped carrots
1 tsp. ground coriander
1/4 tsp. ground red pepper
1/4 tsp. salt
3 (15 oz.) cans black beans, drained
2 tbsp. chili powder
1/8 c. chopped cilantro (fresh is key!)
1 chopped tomato
1/2 can Rotel tomatoes
In medium stockpot, simmer chicken broth, garlic, onion, celery, carrots and seasonings for 1 hour. In a blender or food processor, puree one can of the black beans; add to stockpot. Stir in remaining two cans of beans, drained Rotel, chopped tomato and cilantro and heat thoroughly.
NOTE: I did not add the carrots or celery and the soup was still delicious. I garnished it with shredded cheese and a dollop of low-fat sour cream.
For more tonguegasmic goodness, visit my fine Texas friend Rachel at A Southern Fairytale.