Starter
Black Bean soup
This black bean soup starts by building a base of sautéed red onion, jalapeño, and garlic, which get a boost from tomato paste and a blend of cumin and chili powder. Black beans and chicken stock simmer with a bay leaf until slightly thickened, then you blend it to your preferred texture. It’s a hearty soup that comes together in under an hour. Finish each bowl with a dollop of sour cream, sliced avocado, fresh cilantro, and a squeeze of lime.
43 minServes 4
Method
4 steps · 43 min total
- 01
Sauté Aromatics
In a large pot, warm the 2 tablespoons of olive oil over medium heat. Add the red onion and cook, stirring occasionally, until it softens and turns translucent, about 5 minutes.
Stir in the jalapeño and garlic, cooking for another 2 minutes until you can smell the garlic. Add the tomato paste, stirring it into the vegetables, and let it cook for about 1 minute. Finally, season with salt, pepper, ground cumin, and chili powder, stirring to coat everything evenly.
- 02
Simmer Beans and Stock
Add the black beans and chicken stock to the pot. Stir in the bay leaf and bring the soup to a boil. As soon as it boils, reduce the heat to a simmer and let it cook for 15 to 20 minutes, until the liquid has slightly reduced and the soup looks a bit thicker. If you prefer a thinner soup, you can always stir in a little more broth at the end.
