What You Need

 

2 tbsp. Olive Oil

1 Medium sweet yellow onion; peeled and diced

4 to 6 Cloves garlic; peeled and minced

2 Medium carrots; peeled and chopped

1 Serrano or poblano chili pepper; seeded and diced

4 (15oz.) cans Low sodium black beans

1 qt. Low sodium chicken or vegetable broth

4 tbsp. Fresh lime juice

1/2 c. Fresh cilantro; finely chopped

Salt

Freshly ground pepper

Crumbled cojita or feta cheese (for topping)

  Serves: 4 


  Prep. Time: ​10 minutes 


  Cook Time: 30 minutes


  Difficulty:  Easy

Looking to dial up the heat?  As with most recipes that call for chilies or peppers, you can adjust how spicy (or not) you make this soup.  I like Serranos and Poblanos because they pack a decent punch without overpowering the other flavors in the dish.  You can substitute jalapeños if you love them, or get brave and use habaneros instead.  Regardless of which you choose, keep in mind that leaving the seeds in will make the spice even more intense, and always remember to wash your hands, knife and cutting board thoroughly after working with chilies to avoid getting the oil anywhere you rather not have it (like your eyes.)

Zesty Black Bean Soup

Thoughts from Friends


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What You Do


1. Heat olive oil in large saucepot over medium high heat.

 

2. Saute onion in oil for 2 to 4 minutes, stirring frequently.

 

3. Add garlic, carrots and diced chili to the pot; stir and cook another 3 to 5 minutes.

 

4. Drain three cans of beans and rinse; add to the pot and mix with vegetables.

 

5. Add about one cup of broth to the pot and stir, scraping the bottom to loosen any browned bits.

 

6. Add enough additional broth to just cover the beans and veggies; cover the pot and simmer for 20 minutes, until onion and carrots are very tender.

 

7. Remove from heat and allow mixture to cool for about 5 minutes.

 

8. Puree the beans and veggies in the pot using an immersion blender or transfer the mixture to a standard blender in batches and then return it to the pot.

 

9. Drain and rinse the fourth can of beans; stir into pureed soup.

 

10. Add lime juice and cilantro; salt and pepper to taste.

 

11. Ladle into individual bowls and top with crumbled cheese; garnish with a few whole cilantro leaves.

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