Black Bean Soup

(from Lucianolinda’s recipe box)

Source: Southern Living- Rosie Mellis, Gardner, Massachusetts

Categories: Soups- Stews -Chowder-Chili

Ingredients

  • 1 small onion, chopped
  • 2 Tbsp. olive oil
  • 2 cloves garlic, chopped
  • 3 cups chicken broth
  • 3 (15 oz.) cans black beans, rinsed and drained
  • 1 (10 1/2 oz.) can tomatoes and green chiles
  • 1 lb. shredded barbecued beef
  • 2 Tbsp. red wine vinegar
  • Toppings: sour cream, shredded
  • Monterey Jack cheese, chopped
  • fresh cilantro

Directions

  1. Saute onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; stir in garlic, and sauté 1 minute. Stir in broth, beans, and tomatoes and green chiles; reduce heat, and simmer, stirring often 15 minutes.
  2. Process 1 cup bean mixture in a food processor until smooth. Return bean puree to Dutch oven; add beef and simmer 10 minutes. Stir in vinegar. Serve with desired toppings.

  3. makes 8 cups

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