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from Debra's cookbook

Spicy Black Bean Soup (Epicurious.com)

TAGS:
soup
mexican
vegetarian

     






Links:
epicurious.com


Ingredients:
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped red onion
  • 1 4-ounce can diced mild green chilies
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped jalapeƱo chili with seeds
  • 1 tablespoon ground cumin
  • 2 15-ounce cans black beans, undrained
  • 2 cups canned low-salt chicken broth (or vegetable broth for vegetarian)
  • 8 tablespoons chopped fresh cilantro
  • Sour cream
  • Tortilla chips
  • Preparation:
    1. Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeƱo, and cumin. SautƩ until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons cilantro.

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    modified: 2012.06.13 | created: 2012.06.13





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