Level 2
Black Bean Hangover Soup
Say you have a Tex-Mex dinner party and you opened one can too many of black beans. Black Bean Hangover Soup is not only a great way to use up two cups of once-heated black beans, but it’s a cinch to make. The recipe doubles easily.
2 Tbsp. olive oil
2 onions finely chopped
2 Tbsp. chopped cilantro
2 cloves garlic, cored and finely chopped
1-2 jalapeño peppers seeded and chopped (optional)
6 cups chicken broth
1 can chopped tomatoes with liquid
1 Tbsp. dried oregano
1 Tbsp. ground cumin
2 cups cooked black beans
Salt and pepper to taste
Garnish: a dollop of sour cream, chopped avocado, yogurt or crumbled feta cheese
Variation: 1 cup or more once-cooked sausage, crumbled
- In a heavy bottomed stock pot, heat oil. Add all chopped ingredients except tomatoes. Sauté until wilted.
- Add broth, tomatoes and liquid, all seasonings and bring to a boil. Turn heat to low.
- Add black beans, stir to blend in, cover and cook on low for one hour. (If using sausage, add to soup with the black beans.)
Cooking tip: Can be prepared and transferred to a slow cooker.
