Mexican Black Bean Soup

15 min

Prep Time

45 min

Cook Time

1 hr

Total Time

Servings

Convert Ingredient Measure

Ingredients

1

tbsp

Oil, canola

1

cup

Onion, white, fresh, chopped

2

tsp

Garlic, minced

15

oz

Tomatoes, diced, canned, unsalted

30

oz

Black beans, canned, low sodium

2

cup

Potato, russet, fresh, with skin, diced

4

cup

Water

1/2

cup

Cilantro, fresh, leaves

1

tbsp

Cumin, ground

1/3

cup

Juice, lime, 100%

Nutrition Info

234.00 g / 8.36 oz per serving.

Recipe Label

Instructions

1. Heat oil in large pot over medium high heat.
2. Sauté onion for 2 minutes - add garlic & tomatoes, cook for 2 minutes, stirring often.
3. Add beans (undrained), peeled & diced potatoes, & water - bring to a boil, reduce heat to medium low.
4. Cook & cover for 20 minutes.
5. Add cilantro, cumin, lime juice, & hot pepper sauce (optional).
6. Stir & cook for 10 minutes.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.