Got some extra black beans in your pantry? Craving a little spice? This is the soup for you! Wildly addicting, healthy and rich in flavor, this soup makes a great weeknight dinner doubling up with leftovers for lunch so you can not go wrong. You can also make this soup a couple days ahead for an easy meal on the go!
[ingredients title=”What you’ll need”]
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, finely chopped
- 4 cloves garlic, minced
- 1 jalapeno, minced (optional, gives deeper flavor) + sliced jalapeno for garnish (optional)
- Freshly ground salt and pepper, to taste
- 3 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne
- 3 (14-ounce) cans black beans
- 1 quart (4 cups) vegetable stock
- ½ cup chopped cilantro, equal parts divided
- Juice of 1 lime
- Sour cream (or Greek yogurt), for garnish (optional)
[directions title=”Prep + Cook”]
- In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic and jalapeno, and saute for about 5 minutes, or until tender but not browned. Season to taste with salt and pepper.
- Add the cumin, coriander, and cayenne, and let cook for 1 minute, stirring constantly. Add in the black beans, vegetable stock, and cilantro. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, partially covered, for 20 minutes, or until thickened.
- (If you want a slightly smoother consistency, use an immersion blender to partially puree the soup, which is my preference but equally as good if you are unable.) Stir in the lime juice and the remaining ¼ cup cilantro, and season to taste with salt and pepper.
- Serve topped with a small scoop of sour cream (or Greek yogurt), sliced jalapeno, & freshly chopped cilantro, ENJOY!
Share your creations with us by tagging #mixmytable
Author: Jennifer Kuhar