Soups
Black Bean Soup
Makes about 6 cups
Black Bean Soup
Makes about 6 cups
This soup gets its rich texture from not rinsingthe beans; the starchy liquid from the can is
used to thicken the soup.
Nutritional information per serving (1 cup):Calories 288 (13% from fat)
carb. 47g
pro. 18g
fat 4g
sat. fat 1g
chol. 0mg
sod. 589mg
calc. 63mg
fiber 17g
carb. 47g
pro. 18g
fat 4g
sat. fat 1g
chol. 0mg
sod. 589mg
calc. 63mg
fiber 17g
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- ½ medium onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 red bell pepper, finely chopped
- 1¼ teaspoons kosher salt, divided
- 1 bay leaf
- 1 teaspoon ground cumin
- 3 cans (15 ounces each) black beans, not drained
- 1 cup chicken broth, low sodium
- 1 teaspoon red wine vinegar
- Crème fraîche or plain, whole-milk yogurt for serving
- Cilantro, chopped, for serving
- Tortilla chips for serving
Preparation
- Put the oil in a stockpot set over medium heat. Once the oil is hot, add the chopped vegetables and sauté until soft, about 5 to 7 minutes.
- Add ¾ teaspoon of the salt, bay leaf, and cumin. Cook, while stirring, until nicely fragrant, about 1 minute.
- Add the beans (with liquid from cans) and the broth. Simmer, partially covered, until all the ingredients are tender and the flavors have melded, about 20 to 25 minutes. Discard the bay leaf.
- Remove soup from the heat. Use hand blender to blend until very smooth, about 1 minute in total. Add remaining salt and vinegar; blend an additional 10 to 15 seconds to incorporate.
- Taste and adjust seasoning as desired.
- Serve, topping with a dollop of crème fraîche, a pinch of the chopped cilantro and tortilla chips
