Black Bean Soup | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Black Bean Soup
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Cuisine: Southwestern
Ingredients: McCormick Ground Oregano; Goya Black Beans, Dry; Morton Iodized Salt, 26 Ounce; Dorot Gardens Chopped Cilantro; Land O Lakes Butter, with Olive Oil & Sea Salt; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; McCormick Ground Cumin; Colman's Coleman Dry Mustard; Manischewitz Broth, Vegetable; SuckerPunch Gourmet Pickle Juice; HATCH Diced Green Chili Mild; El Guapo Garlic Powder; Elephant Garlic; Cebollitas Bunch

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Black Bean Soup

Serves 620 mins prep70 mins cook

It’s so comforting & cozy. It’s easy to make so go pick up the ingredients & make this asap!

0 servings

What you need

tsp dried oregano

lb dried black beans

tsp salt

tsp dried cilantro

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

tsp ground cumin

tsp dry mustard

cup vegetable broth

splash pickle juice

oz green chili

tsp garlic powder

tsp garlic

cup onion

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Instructions

1. In a large bowl soak the beans in water overnight or you can use canned beans. 2. In a soup pot over medium heat, melt the butter then sauté the onions for about 7 minutes or until soft. 3. Stir in the green chilies, spices, herbs, & garlic. Cook for about 2 minutes. 4. Drain the beans and pour into the pot. 5. Stir in the vegetable broth & pickled jalapeño juice. Bring to a boil then simmer for 1 hour. 6. Using a hand mixer, blend the soup until smooth. Optional Garnish: sour cream, jalapeños & cilantro. Enjoy!

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