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Black Bean Soup

Black Bean Soup



Black Bean Soup



Ingredients, Method & Procedure.

½ Tbsp vegetable oil

½ onion, chopped fine

½ jalapeno, stemmed, seeded, and minced

3 cloves garlic, pressed

1 tsp chili powder

dash cayenne pepper

2 (15.5 ounce) cans black beans, rinsed

2 cups low-sodium chicken broth (or vegetable broth)

¾-1 cup water

¼ tsp salt

1 Tbsp fresh lime juice, or to taste

¼ cup chopped fresh cilantro

diced avocado (optional)

sour cream (optional)

1. Heat the oil over medium heat until shimmering. Add the onion and jalapeno and cook until softened, about 5 min. Add the garlic, chili powder and cayenne and cook for another minute.

2. Stir in the beans, broth, smaller amount of water, and salt. Bring to a simmer and cook for 20 minutes. Process half the soup in a blender until smooth and pour back into the pot. (Or, you could just mash it up a little.)

3. Off the heat, add the lime juice and salt and pepper to taste. Garnish each bowl with cilantro (and maybe some sour cream and/or avocado) just before serving. If making this soup ahead of time, don’t add the lime juice or other garnishes until you are ready to serve it. This soup freezes well too.

Posted by :   Art of Delicious   on   Thursday, July 19, 2012

Categories :   Soup & Stew   |   Vegetables


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