Name: Black Bean And Onion Soup Mexicana Style.
Yield: 4 servings
Ingredients: 2 (14 ounce) cans black beans; 2 (14 ounce) cans diced fire-roasted tomatoes; 1 large onion, Sliced; 1 tablespoon worchestershire sauce; 1 tablespoon dried oregano; 1 garlic clove, Minced; 1 tablespoon chili powder; 2 teaspoons paprika; 1 teaspoon thyme; 1 tablespoon olive oil; cilantro, Chopped; salt and pepper

Servings: 4 Personen

2 (14 ounce) cans black beans
2 (14 ounce) cans diced fire-roasted tomatoes
1 large onion, Sliced
1 tablespoon worchestershire sauce
1 tablespoon dried oregano
1 garlic clove, Minced
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon thyme
1 tablespoon olive oil
cilantro, Chopped
salt and pepper

1
Heat the olive oil in a pot over medium heat. Add the chili powder, paprika, and garlic to the oil. Mix around.
2
Throw in the sliced onion and mix well until onion is tinted red by the color of the chili powder and paprika.
3
Drain the cans of black bean and add to the pot once onions are tender (not caramelized).
4
Cook for 2-3 minutes then add the cans of tomatoes and then fill one can with water and add that to the pot as well.
5
Add the rest of the ingredients except cilantro.
6
Simmer for 20 minutes to and hour depending on how rich you want the flavor.
7
Garnish with cilantro.
8
ENJOY! =D.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Black Bean And Onion Soup Mexicana Style.

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