Ingredients and Weight: - 1 pound (500g) dried black beans, picked over and rinsed - 1 large onion, chopped - 3 cloves garlic, minced - 1 green bell pepper, chopped - 1 red bell pepper, chopped - 1 (15 ounce) can diced tomatoes with green chilies - 1 (15 ounce) can tomato salsa - 1 (14.5 ounce) can chicken broth - 1 teaspoon dried oregano - 1 teaspoon ground cumin - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 cup fresh cilantro, chopped
Preparation Time: - 15 minutes
Cooking Time: - 1 hour 30 minutes
Difficulty Level: - 2 (Easy-Medium)
Preparation Method Steps: 1. Place the black beans in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour or until tender. 2. While the beans are simmering, heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion, garlic, green bell pepper, and red bell pepper and cook until softened, about 5 minutes. 3. Add the diced tomatoes, tomato salsa, chicken broth, oregano, cumin, salt, and black pepper to the skillet. Bring to a simmer and cook until the flavors have blended, about 10 minutes. 4. Drain the beans and add them to the skillet. Bring to a simmer and cook for 30 minutes more. 5. Stir in the cilantro and serve hot.
Nutritional Information: - Calories: 250 - Fat: 5g - Saturated Fat: 1g - Cholesterol: 0mg - Sodium: 500mg - Carbohydrates: 45g - Dietary Fiber: 15g - Protein: 15g
Dish Characteristics: - Creamy and flavorful - Packed with vegetables and beans - Slightly spicy from the salsa - Perfect for a cold winter day
User Comments: - "This soup is amazing! It's so flavorful and satisfying." - "I love the creamy texture and the perfect blend of spices." - "This is my go-to soup recipe for a quick and easy meal."
Special Precautions and Tips: - For a thicker soup, puree some of the beans with an immersion blender before adding them to the skillet. - Add more or less salsa to adjust the spiciness to your taste. - Serve the soup with your favorite toppings, such as shredded cheese, sour cream, or tortilla chips.