I need a recipe for Mexican Black Bean soup?!

3 lbs. canned black beans, washed and drained
1 lb. canned black beans, mashed
4 cloves garlic, smashed
2 tbsp green onions (for topping)
1 lemon, juiced
1 tbsp olive oil (we always use extra virgin)
1 lg. onion, chopped
2 tsp fresh oregano, chopped finely
2 tbsp fresh parsley, chopped finely
1 tsp fresh ground peppercorns, we use multicoloured
1 c sour cream (for topping)
4 c water

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Sautee onions and garlic until you can smell them. Then add everything except the sour cream, mashed beans and green onions and bring it to a simmer. Add the mashed beans once it's simmering and cover it for 15 minutes. It should be nicely thickened at this point. Serve it in bowls with a dollop of sour cream and some green onions on top.

Easy Mexican black bean soup

Ingredients
1 cup minced Spanish or Bermuda onion
2 cloves garlic, peeled and crushed
2 Tablespoons unsalted butter
1/2 teaspoon crushed coriander seed
1/4 teaspoon oregano
pinch thyme
1/4 cup dry sherry
1 [10 1/2 oz.] can condensed beef consommé
2 [1 lb.] cans black beans [do not drain]
1 bay leaf, crumbled

Method

Stir-fry onion and garlic in butter in a large saucepan over moderate heat 8-10 minutes until golden.

Blend in herbs and sherry and heat 1-2 minutes, then add remaining ingredients and simmer, uncovered, stirring occasionally, 1/2 - 3/4 hour until flavors are well blended.

Ladle into soup bowls and serve.

Black Bean Soup

?1 pound dried black beans
?1/4 cup olive oil
?1/4 pound bacon
?1/4 pound diced ham
?4 onions, chopped
?4 garlic cloves, minced
?3 stalks celery including leaves, chopped
?1-1/2 cups uncooked brown rice
?1 teaspoon cayenne pepper
?2 teaspoons ground cumin
?3 quarts chicken broth
?1/4 cup dry white wine
?1/2 cup dry sherry

Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside.

Pour oil into a large soup pot. Add the bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a boil; reduce heat, cover and simmer 2-1/2 to 3 hours.

Let soup cool; put through the blender a little at a time, until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Serve hot.

Authentic Mexican Black Bean Soup
Ingredients:
? 1 Pound dried black beans
? 1/4 Pound diced ham
? 4 Onions, chopped
? 4 Garlic cloves, minced
? 1/4 Cup olive oil
? 1/4 Pound bacon
? 3 Stalks celery including leaves, chopped
? 3 Quarts chicken broth
? 1-1/2 Cups uncooked brown rice
? 1/4 Cup dry white wine
? 1/2 Cup dry sherry
? 1 tsp Cayenne pepper
? 2 tsp Ground cumin

How to make Mexican Black Bean Soup:
? Wash black beans, and soak in water overnight.
? Rinse and drain.
? Pour oil in a soup pot.
? Add the bacon, ham, onion, garlic and celery.
? Simmer for about 30 minutes till vegetables are soft.
? Combine beans, rice, peeper, cumin, and broth with it.
? Bring to boil.
? Now reduce heat and cover it, simmer 2-1/2 to 3 hours.
? Pulverize in a blender when cool, till smooth.
? Pour again into the soup pot.
? Add wine and sherry and reheat on low for about 45 minutes.
? Mexican Black Bean Soup is ready to serve.
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Authentic Mexican Black Bean Soup ll
Ingredients:
1 lb. dry black beans, soaked in water overnight
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
6 cups water
4 cups chicken broth
1 teaspoon oregano
1 teaspoon freshly ground black pepper
1 tablespoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup chopped fresh cilantro
3 tablespoons dry sherry
1 tablespoon fresh-squeezed lemon juice
1 cup sour cream (non-fat may be used)

Garnish:
1 avocado, peeled and diced
1 onion, chopped

Directions:
In stockpot, heat oil. Saute onion and garlic about 5 minutes. Drain the beans, rinse and add them to pot along with the water, chicken stock, oregano, black pepper, cayenne pepper and cumin. Bring to a boil and reduce heat. Cook uncovered until beans are tender, about 2 hours. Stir in the salt Stir in the cilantro, sherry and lemon juice. Simmer another 30 minutes. When serving, spoon sour cream on top of each bowl then garnish with avocado and onion.

This is very tasty. If you prefer a smooth texture, puree the soup before serving.
GH**********************************

2 c. black beans 2 1/2 qt. water 1/2 c. oil 2 cloves garlic 2 onions, chopped 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. fennel 1/4 tsp. basil 1 tsp. sugar 1 tsp. mustard 1 tsp. lemon rind 1 tsp. celery seed 1/4 tsp. allspice 3 tbsp. lemon juice 1 c. tomato sauce Grated cheese Sour cream Cook beans according to directions on package with all ingredients, except cheese,sour cream, lemon juice and tomato sauce. When beans are soft, add lemon juice and tomato sauce. Garnish with grated cheese and sour cream to taste.

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I have one that we love that includes chicken, if thats what you're looking for, I will post it