Black Bean Soup

Black Bean Soup

Black Bean Soup

Black Bean Soup

Black Bean Soup

Course Appetizer

Ingredients
  

  • 1 tsp olive oil
  • 2 garlic cloves, finely chopped
  • ½ medium onion, finely chopped
  • 1 jalapeño, seeded and finelychopped
  • 1 red bell pepper, finely chopped
  • tsp sea salt flakes, divided
  • 1 bay leaf
  • 1 tsp ground cumin
  • 3 cans 400g each black beans, notdrained
  • 1 cup chicken broth, low sodium
  • 1 tsp red wine vinegar
  • Crème fraîche or plain, whole-milkyoghurt for serving
  • Coriander, chopped, for servingTortilla chips for serving

Instructions
 

  • Put the oil in a stockpot set over mediumheat. Once the oil is hot, add the choppedvegetables and sauté until soft, about 5 to7 minutes.
  • Add ¾ tsp of the salt, bay leaf, and cumin.Cook, while stirring, until nicely fragrant,about 1 minute.
  • Add the beans (with liquid from cans) andthe broth. Simmer, partially covered, until allthe ingredients are tender and the favourshave melded, about 20 to 25 minutes.Discard the bay leaf.
  • Remove soup from the heat. Use handblender to blend until very smooth, about 1minute in total. Add remaining salt andvinegar; blend an additional 10 to 15seconds to incorporate.
  • Taste and adjust seasoning as desired.
  • Serve, topping with a dollop of crèmefraîche, a pinch of the chopped corianderand tortilla chips
Keyword Black Bean Soup, cuisinart
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