Bean Me Up, Scotty!
Created by Luvcookn on July 25, 2015
- Servings: 6
- Prep Time: 25m
- Cook Time: 15m
- Recipe #20334
Ingredients
- 2 teaspoons olive oil
- 1 cup yellow onions, chopped
- 1 cup red bell pepper, chopped
- 1 cup carrots, chopped
- 2 to 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 3 cups beef broth, low sodium (or vegetable broth)
- 1 cup tomato sauce (no-salt added)
- 38 ounces black beans, no-salt added, drained and rinsed (2 cans)
- 1 corn cob (barbecued corn, kernels removed)
- 2 tablespoons minced fresh cilantro
- 1 to 3 tablespoons lemon juice
- 1 tablespoons brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Worchestershire sauce
- 1/2 teaspoon thyme
- 1 teaspoon lemon pepper
- 1/4 teaspoon pepper
- 6 tablespoons sour cream
- Minced cilantro, for garnish (or sliced green onions, optional)
How to Make
-
Step 1: Heat olive oil in a large pot over medium heat.
-
Step 2: Add onions, red pepper, carrots, garlic and jalapeno.
-
Step 3: Cook and stir for 5 minutes, until vegetables begin to soften.
-
Step 4: Add all remaining ingredients, except sour cream.
-
Step 5: Bring to a boil; reduce heat to medium-low and simmer, covered, for 10 minutes.
-
Step 6: Working in batches, carefully transfer soup to a blender, food processor or use an immersion blender and puree until desired consistency.
-
Step 7: To serve, top each bowl of soup with sour cream, cilantro or green onions.
Nutritional Facts
- Serving Size: 1 (377.3 g)
- Calories 106.9
- Total Fat - 4 g
- Saturated Fat - 1.4 g
- Cholesterol - 4.2 mg
- Sodium - 38343.4 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 3.3 g
- Sugars - 8.6 g
- Protein - 3.4 g
- Calcium - 80.2 mg
- Iron - 1.6 mg
- Vitamin C - 47.4 mg
- Thiamin - 0.1 mg