BLACK BEAN SOUP
My good friend Connie (she says this is classic Cuban Frijoles Negro soup) made this great dish for her family. I likes it thicker so I added the 3rd can of blended beans and occasionally the heavy cream to make it thicker still. We serve it over rice without the garnish, but if we have company, I love to make it look pretty�Enjoy!!
Provided by sunshinekb17
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except vinegar and 1 can of black beans stir well and begin cooking over med-low heat.
- Take the put 3rd can of beans and put in a blender or a cup and use a stick mixer to blend them thoroughly; add them to the soup; stir well.
- ***If you want a creamier thicker soup add the ½ cup of heavy cream at this time.
- After soup comes to a boil add the dash of vinegar. Reduce heat and cook stirring regularly for 10 minutes.
- Serve with optional dopple of sour cream & chopped scallions in the center of each serving.
- You can also use a pinch of parsley if you don�t have/like scallions on top of the sour cream for a little color. You can also serve soup over cooked rice.
Nutrition Facts : Calories 278.5, Fat 9.8, SaturatedFat 1.4, Sodium 2.9, Carbohydrate 36.1, Fiber 12.9, Sugar 0.8, Protein 13
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