The Perfect Black Bean Soup Recipes

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BEST BLACK BEAN SOUP



Best Black Bean Soup image

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 10 servings

Number Of Ingredients 21

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Steps:

  • Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
  • In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
  • Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
  • Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
  • Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
  • Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
  • Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
  • Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

BLACK BEAN SOUP



Black Bean Soup image

You can have this warming veggie-rich black bean soup ready to go in 30 minutes.

Provided by Jennifer Segal

Categories     Soups

Time 30m

Yield 4

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 medium yellow onions, roughly chopped
4 large garlic cloves, crushed and peeled
2 carrots, peeled and roughly chopped
2 (15-ounce) cans black beans, drained and rinsed
4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
¾ teaspoon oregano
1 teaspoon ground coriander
1¾ teaspoons ground cumin
⅛ teaspoon cayenne pepper
Scant ½ teaspoon salt
1 tablespoon fresh lime juice
⅓ cup sour cream
Handful chopped fresh cilantro

Steps:

  • Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
  • Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
  • Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
  • Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

Nutrition Facts : ServingSize about 2 cups, Calories 475, Fat 14g, Carbohydrate 66g, Protein 27g, SaturatedFat 4g, Sugar 5g, Fiber 21g, Sodium 424mg, Cholesterol 10mg

CLASSIC BLACK BEAN SOUP



Classic Black Bean Soup image

Enjoy your dinner with this black bean soup - perfect for a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 17

1 1/4 cups dried black beans, sorted, rinsed
1 tablespoon olive oil
3 cups chopped onions (3 large)
1 cup chopped red bell pepper
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
4 cloves garlic, finely chopped
2 cans (14 oz each) vegetable broth
2 cups water
2 tablespoons fresh lime juice
1 teaspoon red pepper sauce
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground pepper
3 tablespoons shredded Monterey Jack cheese
2 tablespoons finely chopped onion
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro

Steps:

  • In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
  • In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
  • In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Fat 1/2, Fiber 11 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg

FAST AND DELICIOUS BLACK BEAN SOUP



Fast and Delicious Black Bean Soup image

A fast and easy recipe for black bean soup sure to delight your taste buds.

Provided by FLOPORAMA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
1 large carrot, peeled and thinly sliced
3 cloves garlic, minced
2 (15 ounce) cans black beans
1 (14 ounce) can chicken broth
2 cups cubed cooked ham
¼ teaspoon cumin
½ teaspoon salt
ground black pepper to taste
1 cup shredded Cheddar cheese
1 cup sour cream

Steps:

  • Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
  • In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

Nutrition Facts : Calories 349.4 calories, Carbohydrate 6.7 g, Cholesterol 67.8 mg, Fat 28.8 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 13.6 g, Sodium 1257.5 mg, Sugar 2.3 g

QUICK AND EASY BLACK BEAN SOUP



Quick and Easy Black Bean Soup image

All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 16

6 slices bacon, chopped
1 large onion, diced
3 cloves garlic, minced
2 cups chicken broth
pinch of dried oregano
pinch of cayenne pepper
½ teaspoon ground cumin
salt to taste
2 (14.5 ounce) cans black beans, rinsed and drained
14 ½ fluid ounces water
½ teaspoon ground black pepper
⅓ cup minced green onion
2 teaspoons sambal paste (or minced red chiles)
juice of 1 lime
2 tablespoons chopped green onion
3 tablespoons sour cream

Steps:

  • Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
  • Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
  • Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
  • Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
  • Stir in black pepper and cumin. Add salt to taste.
  • Make the relish by stirring together minced green onion, sambal paste, and lime juice.
  • Serve garnished with relish, chopped green onions, and sour cream.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 43.5 g, Cholesterol 19.9 mg, Fat 8.8 g, Fiber 15.9 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 1182.3 mg, Sugar 2.7 g

CONTEST-WINNING BLACK BEAN SOUP



Contest-Winning Black Bean Soup image

Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

Steps:

  • In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

EASY BLACK BEAN SOUP



Easy Black Bean Soup image

A quick black bean soup.

Provided by FLOWER753

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped white onions
1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¾ teaspoon allspice
⅛ teaspoon celery salt
3 cups vegetable broth
1 (14.25 ounce) can tomato puree
2 (16 ounce) cans refried black beans
⅛ teaspoon black pepper
1 teaspoon white sugar
2 (15 ounce) cans black beans, rinsed and drained
¼ cup fresh lemon juice
1 (8 ounce) container sour cream

Steps:

  • Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
  • Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.

Nutrition Facts : Calories 239.7 calories, Carbohydrate 28.3 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 7.8 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 731.4 mg, Sugar 7.1 g

QUICK BLACK BEAN SOUP



Quick Black Bean Soup image

Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian.

Provided by Jenny Wells

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 10

2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes with green chile peppers, drained
2 (15 ounce) cans chicken broth, divided
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans
3 cups hot cooked rice
6 tablespoons sour cream, for topping

Steps:

  • Drain some of the liquid from 2 cans black beans.
  • Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
  • Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 61.8 g, Cholesterol 9.9 mg, Fat 4.4 g, Fiber 15.9 g, Protein 16.7 g, SaturatedFat 2.1 g, Sodium 2176.5 mg, Sugar 0.8 g

THE PERFECT BLACK BEAN SOUP



The Perfect Black Bean Soup image

Make and share this The Perfect Black Bean Soup recipe from Food.com.

Provided by Barb 3663

Categories     Beans

Time 1h

Yield 12 cups, 12 serving(s)

Number Of Ingredients 14

1 lb dried black beans
8 cups water
2 bay leaves
1 cup onion, chopped
4 garlic cloves, minced
2 jalapenos, chopped
1 cup carrot, sliced
2 tablespoons cumin
2 teaspoons coriander
1/4 teaspoon cayenne pepper
2 tablespoons cilantro, fresh or 1 teaspoon dried cilantro
4 vegetable bouillon cubes
4 cups water
1 lime, juice of

Steps:

  • In a large saucepan over high heat, place the black beans, water and bay leaves. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. Remove bay leaves.
  • Spray another large saucepan or stockpot with non-stick cooking spray. Sautee the onions until lightly browned, about 15 minutes.
  • Add the garlic, jalapeno, carrot,stirring constantly, until the garlic's aroma is released, 3 to 5 minutes.
  • Add cumin, coriander, cayenne and cilantro.
  • Add 4 cups water and bouillion cubes, simmer until cubes are dissolved.
  • Stir in the black beans and their liquid and mix well.
  • Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes.
  • Use a stick blender or transfer in small batches to a standard blender. Blend to desired consistancy. Add lime juice and serve.

Nutrition Facts : Calories 146.7, Fat 0.8, SaturatedFat 0.2, Sodium 15.5, Carbohydrate 27.4, Fiber 6.6, Sugar 2.1, Protein 8.7

QUICK BLACK BEAN SOUP



Quick Black Bean Soup image

"My mother is a native of Cuba and cooks the best black bean soup anywhere, but her recipe is complicated and takes 2 days to complete. I came up with this faster version, and I think the results are excellent!" writes Ileana Sisson from Osteen, Florida.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 cans (15 ounces each) black beans, rinsed and drained and divided
1-1/2 cups water
1 cup chicken broth
1 medium green pepper, sliced
1/2 small onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
2 teaspoons red wine or additional chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 bay leaf

Steps:

  • In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving.

Nutrition Facts :

HEARTY BLACK BEAN SOUP



Hearty Black Bean Soup image

Cumin and chili powder give spark to this thick and hearty soup. If you have leftover meat-smoked sausage, browned ground beef or roast-toss it in during the last 30 minutes of cooking. -Amy Chop, Oak Grove, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 9h10m

Yield 8 servings.

Number Of Ingredients 13

3 medium carrots, halved and thinly sliced
2 celery ribs, thinly sliced
1 medium onion, chopped
4 garlic cloves, minced
1 can (30 ounces) black beans, rinsed and drained
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) crushed tomatoes
1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon hot pepper sauce
Hot cooked rice

Steps:

  • In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice.

Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

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From cookingclassy.com


RECIPE OF PERFECT BLACK BEAN SOUP | THE US FOOD RECIPES
2020-10-05 Steps to make Black Bean Soup: Put all ingredients in pot except the pasta and bring to a boil. Once it comes to a full boil turn to medium and simmer for 20 mins or …
From usfoodrecipes.netlify.app


EASY BLACK BEAN SOUP RECIPE - HOW TO MAKE BEST BLACK BEAN SOUP …
2022-04-08 In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste ...
From delish.com


5-INGREDIENT BLACK BEAN SOUP RECIPE | GIMME SOME OVEN
2013-11-11 Instructions. Stir all ingredients together in a medium saucepan. Heat over medium-high heat until simmering. Reduce heat to medium-low, cover and simmer for at least 10 minutes, stirring occasionally. Serve soup warm topped with additional fresh cilantro as garnish.
From gimmesomeoven.com


BLACK BEAN SOUP RECIPES | TASTE OF HOME
Taste of Home has the best black bean soup recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips. Add Filter. Beans & Legumes Black Beans Soups Lunch Easy Mexican Bean Soups Diabetic Vegetarian Chilis Fall Winter Dinner Healthy Eating Quick Super Bowl Broth & Stock Recipes Freezer-Friendly Low-Fat Beef Dutch Oven …
From tasteofhome.com


BLACK BEAN SOUP (FREEZER FRIENDLY!) - SPEND WITH PENNIES
2020-08-09 Add onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender. Stir in remaining ingredients (except bacon) and bring to a boil. Reduce heat, cover, and simmer 20 minutes. Remove bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken.
From spendwithpennies.com


EASY BLACK BEAN SOUP • SALT & LAVENDER
2022-03-23 Instructions. Add the oil and onion to a soup pot and sauté it over medium-high heat for 5-7 minutes (it's ok if it lightly browns - more flavor!). Stir in the garlic, followed by the broth, diced tomatoes, beans, green chilies, red bell pepper, and spices. Increase the heat to high and bring the soup to a boil.
From saltandlavender.com


EASY BLACK BEAN SOUP - AVERIE COOKS
2022-01-03 Just follow these easy steps: Step 1: Place whole poblanos on a baking sheet and broil at 500F for 3 to 5 minutes per side. Step 2: Using a tongs, place the broiled poblanos in a gallon-sized ziptop bag, seal, and let steam for about 15 minutes. Step 3: Open the bag, peel back the skin, and remove the seeds.
From averiecooks.com


RECIPE OF PERFECT BLACK BEAN SOUP | LUNA RECIPES
2022-03-03 Black Bean Soup is a classic dish from Cuba that is enjoyed throughout Latin America and the Black bean soup recipes allow for great versatility as a soup that stands alone or poured over rice. This exceptional Black Bean Soup is perfect for chilly fall and winter evenings. It makes a perfect appetizer or main dish. And of course, it is always ...
From lunarecipes.netlify.app


EASY BLACK BEAN SOUP – A COUPLE COOKS
2021-11-01 Add the onion, bell pepper, garlic and jalapeño and cook, stirring occasionally until softened, about 5 to 7 minutes. Once softened, add the black beans including their can liquid, cumin, oregano, fennel seeds, kosher salt, and broth. Bring to a simmer and cook about 20 to 25 minutes until the beans start to break down.
From acouplecooks.com


BLACK BEAN SOUP (QUICK, EASY, AND DELICIOUS) - REAL - VIBRANT
2021-11-18 4. Add remaining ingredients and cook: Add the tomatoes, black beans, vegetable broth, and cilantro. Cover the pot and cook for 15 minutes, stirring occasionally. 5. Puree a portion of the soup: Use an immersion blender to puree a portion of the soup until the desired consistency is reached. Alternatively, carefully transfer to a blender to puree.
From realandvibrant.com


BLACK BEAN SOUP RECIPES | ALLRECIPES
18. Quick Meals That Start With a Can of Black Beans. Coconut-Black Bean Soup. 41. Black Bean and Salsa Soup. 2061. This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to …
From allrecipes.com


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