Free Online Recipes
 |  

Sign Up login
 
 

Mexican Black Bean Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Mexican Black Bean Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
12 oz black beans or pinto beans
6 to 8 c. chicken broth
2 T. butter
1 c. chopped onion
1 c. chopped celery
1 c. shredded carrots
1 c. shredded potatoes
1 bay leaf
2 cloves garlic, crushed
 
1 tsp dried oregano
1/2 tsp. pepper

Instructions
In large pot, cover beans with water and soak for 20 hours. Drain beans and return to pot. Add chicken broth and heat to boiling. Reduce heat and simmer, covered, for 3 to 4 hours or until almost done. In large skillet, melt butter and saute' onion, celery and carrots for 3 to 5 minutes or until crisp-tender. Add beans along with potatoes, bay leaf, garlic, oregano and pepper. Stir well and simmer for additional 45 minutes or until vegetables are tender. You can use red and white beans or your favorite ones. You may also add crisp fried bacon or 1/4 cup green chiles to give it some pizzazz.


Originally Submitted
12/27/2017





0 Out of 5 from 0 reviews

You can add this Mexican Black Bean Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.