Serves: 5
Total Calories: 1,660
In a large, heavy soup pot, place all ingredients except sour cream. Bring to a boil; turn heat down and simmer for about 2 hours or until beans are tender. Add more water as needed and stir occasionally; make sure there is enough water in pot to make soup consistency and not too thick. Place a few cups at a time in a food processor (using the steel blade) or the blender, and purée until smooth. Add sour cream and reheat soup. Serve in individual bowls.
This Black Bean Soup recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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