Ingredients

  • 2 Tablespoon extra virgin olive oil
  • 1/2 small onion OR 1 large shallot, minced (or grated!)
  • (optional) 1 - 2 jalapenos, seeded and minced (use 1 jalapeno for a mild/medium soup)
    • We used to use 4-5 dashes of green Tabasco
  • Salt & Pepper
  • 3 garlic cloves
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 cans seasoned black beans, drained but not rinsed
  • 3-4 cups chicken broth
  • Toppings: sliced avocado, salsa, sour cream, cilantro

For the Cilantro-Lime Rice:

  • 1 cup long grain white rice
  • 2 cups water
  • 1 Tablespoon canola or vegetable oil
  • 1/2 teaspoon salt
  • Juice of 1/2 lime
  • 3 Tablespoons chopped cilantro

Instructions

  1. Heat oil in a soup pot over medium heat then add shallots/onions and jalapenos, season with salt and pepper, and saute until softened, 8-10 minutes. Add garlic cloves then saute until very fragrant, 1-2 minutes, then add chili powder and cumin and saute for 1 more minute.
  2. Add black beans, 3 cups chicken stock or vegetable broth then turn heat up to high to bring to a boil. Turn heat down to medium/medium-low and simmer for 10 minutes.
  3. If you like a thicker soup, transfer 2+ ladlefuls beans into a blender with a couple ladlefuls of broth then blend until very smooth and stir back into the soup. For a slightly thickened soup, blend just 1 ladleful beans plus a couple ladlefuls of broth. Add up to 1 cup additional stock/broth if necessary to reach desired consistency.
  4. Drizzle in lime juice then taste and add more salt/pepper if necessary, and then serve with toppings.

Chipotle-Lime Rice

  1. For the Chipotle-Lime Rice: While soup is simmering, bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, about 15 minutes. Stir to fluff then add lime juice and chopped cilantro.

Old Recipe

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1/2 small onion, minced
  • 2 garlic cloves
  • salt & pepper
  • 2 teaspoons chili powder
  • 1/4 teaspoon cumin
  • 2 cans seasoned black beans, drained but not rinsed
  • 1-1/2 cups water
  • 1 cup chicken broth
  • 4-5 dashes green Tabasco sauce
  • Toppings: sliced avocado, salsa, sour cream, cilantro

Instructions

  1. Heat oil in a large soup pot over medium heat. Add onion, season with salt and pepper, then saute until soft, about 10 minutes. Add garlic and saute for 30 more seconds, stirring constantly. Add chili powder and cumin then saute for 30 more seconds.
  2. Add drained beans, water, and chicken broth, bring soup to a boil, then lower heat slightly and simmer for 15 minutes. Scoop 2 ladle-fulls of soup into a blender or food processor then blend until almost smooth. Alternatively use a hand-held immersion blender to process 1/3 of the beans in the soup pot. Add blended soup back into the pot then add hot sauce and stir to combine.
  3. For the Chipotle-Lime Rice: While soup is simmering, bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, about 15 minutes. Stir to fluff then add lime juice and chopped cilantro.
  4. To serve, scoop cooked rice into bottom of bowls then top with hot soup. Top with sliced avocado, salsa, sour cream, etc.

Source

https://iowagirleats.com/black-bean-soup-recipe/