Spicy black bean soup v 1.1
Black bean soup sounded really good for a typical cold Berkeley July day. I searched for my favorite recipe, the spicy black bean soup with cumin and jalapeño first shared in 2005.
Having gotten a little more adventuresome in the kitchen since then, I offer you Black Bean Soup v 1.1.
Many of the ingredients can be found at your local farmers’ market. I added some ingredients and mostly just doubled some of the others from the original recipe.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced
- 6 large garlic cloves, minced
- 4 rounded teaspoons ground cumin
- 2 jalapeños, minced
- 2 chipotle chilies in adobo, minced
- 2 15 ounce cans of black beans, including liquid
- 4 medium tomatoes diced or 1 15 ounce can diced tomatoes
- 2 cups low sodium chicken broth
- 1/2 bunch fresh cilantro, chopped
- Optional scallions and feta cheese for garnish
Directions
- In a large soup pot, heat the oil, then sauté the onion and garlic until the onion is soft and the garlic fragrant.
- Add half the jalapeño, chipotle chilies, and cumin. Stir for a bit.
- Add the beans with juice, tomatoes with juice, and chicken broth. Bring to a boil then simmer partially covered for about 15 minutes.
- Purée 2 cups of the soup in a blender and add it back or use a handheld blender until the soup has a slightly thickened consistency.
- Season the soup to taste with salt, pepper, and add more jalapeño a little at a time.
- Just before serving, sweep in lots of chopped cilantro and serve it hot.
- Garnish it with sliced scallions and a little feta cheese if you wish.
Nutrition information (per serving)
- Calories: 200
- Total fat: 6 g
- Saturated fat: 1 g
- Sodium: 500 mg
- Total carbohydrate: 30 g
- Dietary fiber: 8 g
- Protein: 10 g