Black Bean Soup
This soup reminds me of the most flavorful refried beans. It's great just as it is, or served with tortilla chips to scoop. Great for dipping quesadillas as well!
What you will need
1 Tbsp Olive Oil
1 tsp Cumin
3 can Black Beans
2 cups Vegetable Broth
1/2 bunch Cilantro
Salt(Nutritional facts 22 calories, 1.01 g fat, 2.9 g carbohydrates, 0.49 g protein, 0 mg cholesterol, 951 mg sodium)
How to cook
Gather and portion all ingredients. Drain and rinse black beans.
Cut the onion in half and peel keeping the root end intact. Make two cuts into the onion with the knife parallel to the cutting board and then slice into strips and then dice.
Cut the stem off and discard. Cut in half and remove the seeds. If you prefer it spicier, feel free to keep the seeds or add an extra pepper.
Slice the jalapeño into thin strips and dice.
Roughly chop about half of the cilantro bunch.
Smash, peel, and roughly chop the garlic cloves.
Pour the olive oil into the base of a medium sized soup pot and heat to medium-high. Add the onion and jalapeño and sauté for a few minutes or until the onion is translucent and lightly browned.
Add the garlic and saute for another minute.
Pour in the vegetable broth and add the black beans.
Season with a generous pinch of salt and pepper.
Add a lid to the pot and bring up to a simmer.
Using an immersion blender, partially blend the soup so that some of the beans are broken up. Alternatively, add 1/3 to 1/2 of the soup to a food processor and blend. Then add back to the soup.
Add the cumin and chopped cilantro. Adjust salt and pepper seasoning as well if needed.
Serve hot, or keep in a sealed container in the fridge for up to a week and reheat as needed.