Tex Mex Black Bean Soup Recipe

This is a flavorful soup that is a great starter for Mexican food, steak, ribs or BBQ chicken. The soup takes about 30 minutes total to prepare and needs about 20 minutes on the stove. It serves 4 portions.  

Tex Mex Black Bean Soup with shredded Cheddar cheese garnish

Tex Mex Black Bean Soup
In Large Saucepan or Stock Pot at medium heat combine:
	1 TBSP Vegetable Oil
	1 White Onion Finely Diced
	1 Sweet Red Pepper finely diced
	3 Cloves Garlic minced
	1 TSP Ground Cumin
	1/2 TSP Salt
	Pinch Cayenne Pepper
Stir occasionally and cook for 5 minutes or until onions are softened.
Add and bring to a boil:
	1 Can (19oz/540ml) Black Beans with liquid
	2 Cups (500ml) Sodium Reduced Chicken Stock
Once at a boil, cover pot and let simmer for 10 minutes.
Using a hand blender, blend soup until smooth.  Keep warm in pot until serving.
Add and stir to finish soup:
	2 TBSP fresh squeezed Lime Juice
	2 TBSP fresh Cilantro finely chopped
Serve hot with a dollop of sour cream at the centre of each bowl.

Note: This recipe can be made hours ahead and reheated.  Just add the lime juice and cilantro just prior to serving.  Also, the soup will also thicken with time.  Add more water to get to desired consistency.  

Ingredients for Tex Mex Black Bean Soup

Step 1 - Frying the vegetables and seasonings.

Step 2 - After adding chicken stock and black beans.

Step 3 - After blending soup.

Tex Mex Black Bean Soup

Garnishes and Additions:

• Substitute the dollop of sour cream with sprinkling of shredded Cheddar or Monterrey Jack cheese, or homemade bacon bits.
• For a spicier soup add a second pinch of Cayenne pepper.

What I've learned in making this soup:

• Cilantro is also commonly referred to as Coriander or Chinese Parsley.  Although, I think it is labeled as Cilantro in most Canadian grocery stores.  Cilantro can normally be found next to fresh dill and parsley.
• Cayenne pepper increases in heat the longer you cook it.
• For tips on blending soups, see my previous blog on White Cannellini Bean Soup.
• Low-Fat Sour cream is not photogenic in hot soup.  It just dissolves, hence no decent photo.