Caribbean Black Bean Soup
From Julie. 7 ingredients
Ingredients
- 2 tsp. vegetable oil
- 1/2 medium onion, chopped
- 1 tsp. pumpkin pie spice
- 2 cans (19 oz. each) black beans, with liquid
- 4 c. chicken broth
- 1 large sweet potato, peeled and diced
- Sour Cream
Directions
- In large saucepan, heat oil over medium-high heat. Add onion and pumpkin pie spice, and cook until onion is soft, about 6 minutes. Stir in beans, broth, and sweet potato; bring to a boil, then reduce heat and simmer for 15 minutes. Puree in blender, in batches. Serve with sour cream.
Notes
Marked in the cookbook's favorites list as a favorite of Kelsey, Bronwen and Emma. The Recipe Cards version uses 1/4 tsp. ginger, 1/4 tsp. cloves and 1/2 tsp. cinnamon instead of the pumpkin pie spice, and 4 c. water plus 4 tsp. chicken bouillon granules (combined and set aside) instead of 4 c. chicken broth; method otherwise the same. From the family cookbook “Our Favorite Recipes”.