In a medium saucepan, heat evoo over medium heat. Add scallions, celery, garlic, cumin, cayenne and salt and pepper. Cook stirring occasionally, until vegetables soften.
Add beans, tomatoes, and chicken broth. Bring to a simmer and cook for 10 minutes.
Transfer 2 cups soup to blender and process until smooth. Return soup to the pan and stir to combine. Return to a simmer and cook for 10 minutes longer.
Season with lime juice and adjust seasonings. Serve with hot pepper sauce and extra sliced scallions on the side.
Originally Submitted
4/19/2009
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