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Black Bean Soup

March 6, 2012

Why don’t I make this more often? That’s what I wonder every time I do make it…

soup

½ Tbsp vegetable oil

½ onion, chopped fine

½ jalapeno, stemmed, seeded, and minced (be careful-wear gloves)

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, but really good)

sour cream (optional)

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. Sir in the beans, broth, smaller amount of water, and salt. Bring to a simmer and cook for 20 minutes. Process the soup with an immersion blender until smooth. (Or, you could just mash it up a little or puree part of it.) 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.

(Recipe adapted from The America’s Test Kitchen Family Cookbook)

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From → Soups

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