Lone Star Steakhouse Black Bean Soup

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"I don't remember where I got this recipe, but I sure wish I did so that I could thank someone. We love this and it is so easy. WARNING: If you don't like spicy or hot foods, then this is not for you! You could try cutting down on some of the "hot" ingredients, but in my opinion, it would not be the same."

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Ingredients

  • 2 (15 ounce) cans black beans
  • 1/4 teaspoon red onions, diced
  • 2 teaspoons pickled jalapeno peppers, chopped
  • 1 teaspoon sugar
  • 1 teaspoon cider vinegar
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon chili powder

Preparation

Step 1

Pour the canned beans along with their liquid into a medium saucepan. Add the remaining soup ingredients and mix together.

Bring soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour. Add water as necessary or until it is as thick as you like.

Serve each bowl of soup with a garnish of red onion, jalapeno slices and sour cream arranged carefully in center of bowl.

This soup is also very good with a bit of chopped cilantro added to it while simmering and/or as a garnish. You might also want to add some shredded cheddar or Monterey Jack cheese on top as well.
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REVIEWS:

I never had Lonestar's version of this, but I loved it. It's quite filling and tasty. I usually use lime juice, but the cider venegar added a liitle extra tanginess. I like my soups thick, so I really only added less than 1 cup of water. I garnished with light sour cream and fresh cilantro. Thanx for sharing!

I LOVED the Lonestar version of this soup, and equally love this recipe! I added 1/4 c. of onion (we love onions) and a couple of cups of water - OUTSTANDING, and even better as leftovers! I'm questioning the nutritional facts though - calorie content etc... my beans weren't near as many calories?

They actually removed this wonderful soup from their menu at the restaurant, to our dismay. This is the soup that got me to actually like black beans. This is the shiznet, folks!! Thanks for posting this!!!

The beans I put into the pot were very very thick (the brand of beans I used had little liquid) and I added some chicken broth instead of plain water to thin it out a bit. I put the onion and jalapeno in the pot along with everything else to get the favors well mixed and used Splenda for the sugar. To be honest it was ready in about 10-15 mins and after a taste test I really didn't see any need to cook it for an hr. This is delicious and as it went so fast for me I can see myself making it often. I made 1 serving and I got plenty for 2 good sized bowl's, the recipe is very generous.

This is really good. These are all ingredients that I always have on hand so I can make this whenever I want. Very fast and easy for being a restaurant copy cat. A keeper.


















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