Spicy black bean soup v 1.2
My favorite "go-to" recipes evolve over time. Black bean soup is a super quick and easy meal to prepare if you have the ingredients on hand. A big salad, some whole wheat tortillas, maybe a Tecate — all good.
Try this soup. It really is excellent.
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
- 2 medium tomatoes diced
- 16 ounce jar of drained then pureed roasted red peppers
- 2 cups vegetable stock
- 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, roasted red peppers, and vegetable stock. 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