Steps to Make Compotera Melamina

Venezuelan Black Bean Soup

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Recipe Summary Venezuelan Black Bean Soup

Simple, fast, and wonderful hearty black bean soup. Has great robust flavor and is a meal in itself. I made this for a dinner party and my guests loved it. I had to run to the computer, type it up, and hand out copies! Garnish with sour cream and Cheddar cheese.

Ingredients | Compotera Melamina

2 tablespoons vegetable oil

1 small onion, diced

1 leek, finely chopped

2 cloves garlic, minced

7 cups water

2 cups black beans, drained

2 teaspoons brown sugar

1 teaspoon dried oregano

½ teaspoon ground cumin

2 bay leaves

salt and ground black pepper to taste

1 cup croutons

Directions

Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.

Discard bay leaves from the soup. Serve with croutons.

Use 3 1/2 cups water and 3 1/2 cups chicken broth for extra flavor.

Info | Compotera Melamina

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Venezuelan Black Bean Soup

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