starter

Black Bean soup

Name: Black Bean soup
Yield: 4 servings
Ingredients: 2 tablespoons Extra Virgin Olive Oil; 1 medium Red Onions; 1 Jalapeno; 2 cloves minced Garlic; 1 tablespoon Tomato Puree; Pinch Kosher Salt; Pinch Black Pepper; 1/2 tsp Ground Cumin; 1 tsp Chilli Powder; 3 cans Black Beans; 3 Cups Chicken Stock; 1 Bay Leaf; Garnish Sour Cream; Garnish Avocado; Garnish Cilantro; To serve Lime

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Extra Virgin Olive Oil2 tbsp
Red Onionsmedium1
Jalapeno1
Garlic2 cloves
Tomato Puree1 tbsp
Kosher Salt
Black Pepper
Ground Cumin½ tsp
Chilli Powder1 tsp
Black Beans3 can
Chicken Stock3 cups
Bay Leaf1
Sour Cream
Avocado
Cilantro
Lime

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.
2
Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.)
3
Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.

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