Black Bean Soup
Posted Wednesday, November 3, 2010 07:14 AM

 

This is one high fiber savory soup.
 
Use low-sodium ingredients for those who need to reduce salt from their diet.
 
Since you don't have to drain the liquid from the cans, it is fast. It should take about 30 minutes from preparation to eating!
 
I love to cook with wine.  Sometimes I even put it in the food!
 
Ingredients:
2 – tbs. olive oil
3 - cups chopped white onion (one big one!)
2 – tbs. minced garlic (about 4-6 cloves)
2 - 30 oz. cans of black beans with liquid
3 – 15 oz. can of chicken or vegetable broth
1 – 28 oz. can of diced tomatoes with liquid
2 – 8 oz. cans of tomato sauce
3 – tbs. balsamic vinegar (this is the secret ingredient!)
1 – 8 oz. can of diced green chiles
1 – tbs. chili powder
1 – cup good red wine
 
In a good sized pot, heat oil on medium. Add onion and garlic and sauté until onion starts to brown. Add beans, broth, tomatoes, tomato sauce, balsamic vinegar, chiles, and chili powder. Bring soup to a boil.
 
Reduce heat and simmer until flavors blend and soup thickens slightly (15-20 minutes). Add the red wine after it has been simmering for about 10 minutes.
 
Use a submersion blender to puree the soup.
 
Serve with corn muffins or topped with blue tortilla chips.