Southwestern Black Bean Soup With Jalapeño Cream – a delicious recipe with black beans, beef broth, tomatoes including, ground cumin, sour cream, peppers. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
["soak beans in cold water to cover by 2"" for 1 hour and drain them.", "In a heavy kettle combine beans with 8 cups water and the broth and bring to a boil. Stir occasionally and the simmer, uncovered, for 1 hour Stir in the tomatoes with juice and the cumin and simmer for an additional 1 1/2 hours, uncovered or until the beans are soft. Cool for 15 minutes and then puree in batches. Bring it to a simmer and add salt and pepper to taste.", "The soup may be made 4 days in advance,cooled completely and kept covered and chilled", "In a small bowl whisk together the sour cream,minced cilantro and the jalapenos. Ladle soup into bowlsand garnish with chopped onion, jalapeno cream and whole cilantro leaves"]
285
kcal
Calories
9
g
Fat
40
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb black beans, 6 C beef broth, two 14-16 oz cans chopped tomatoes including the juice, 2 tsp ground cumin, and more.
Yes, Southwestern Black Bean Soup With Jalapeño Cream falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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