A thick cumin-scented bean soup gets a fresh finish of avocado, cilantro and lime, with sour cream cooling the jalapeño heat.
Blending only part of Black Bean Soup gives the broth body while leaving whole beans to chew. Tomato paste and a short spice toast add depth to a pot made with convenient canned beans.
Drain and rinse the beans so you can control the salt and thickness. Remove the jalapeño seeds for a milder bowl, or leave them in if you want a sharper chile bite.
Method
Heat olive oil in a soup pot over medium heat. Cook red onion for until soft, then add jalapeño and garlic and cook for . Stir in tomato paste, cumin and chili powder and cook for .
Add black beans, chicken stock, bay leaf, salt and black pepper. Simmer partly covered over low heat for until the beans are very tender.
Remove the bay leaf. Blend briefly with an immersion blender, leaving plenty of whole beans. Divide between bowls and top with sour cream, avocado and cilantro; serve lime wedges alongside.
Forkue tips
- For a vegetarian pot, replace chicken stock with vegetable stock; the beans and toasted spices still provide plenty of body.
Storing and reheating
Refrigerate the soup without toppings for 4 days or freeze for 3 months. Reheat with a splash of stock, then add fresh avocado, cilantro and sour cream.
Kitchen gear
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Black Bean Soup: FAQ
Can I make it smoother?
Yes. Blend the entire pot after removing the bay leaf, then add stock until it reaches the consistency you prefer.
Can I use dried beans?
Cook them separately until tender first. The short soup simmer is designed for already-cooked beans, not dried ones.
How do I store and reheat Black Bean Soup?
Refrigerate the soup without toppings for 4 days or freeze for 3 months. Reheat with a splash of stock, then add fresh avocado, cilantro and sour cream.
How long does Black Bean Soup take?
About 45 min in total: 15 min prep and 30 min cooking.
What do I need to make Black Bean Soup?
The key ingredients are red onion, jalapeño, garlic, tomato paste, ground cumin and chili powder, plus pantry basics.
Any tips for Black Bean Soup?
For a vegetarian pot, replace chicken stock with vegetable stock; the beans and toasted spices still provide plenty of body.
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