Ancho Chile Black Bean Soup Recipe

Name: Ancho Chile Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium red onion, diced; 4 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ancho chili powder; Sea salt; Two 15-ounce cans black beans, rinsed and drained; 1 quart vegetable stock; 2 tablespoons lime juice; Sour cream, for garnish; Cilantro leaves, for garnish

Servings: persons

2 tablespoons olive oil
1 medium red onion, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ancho chili powder
Sea salt
Two 15-ounce cans black beans, rinsed and drained
1 quart vegetable stock
2 tablespoons lime juice
Sour cream, for garnish
Cilantro leaves, for garnish

1
In a large Dutch oven or stock pot, heat the oil.
2
Saute the onion over medium-high heat until soft, 5 minutes.
3
Add the garlic, cumin, chili powder and 1 teaspoon salt.
4
Cook until fragrant, 2 minutes.
5
Stir in the black beans and stock, scraping up any brown bits from the bottom of the pot.
6
Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.
7
Remove from the heat and add the lime juice.
8
Taste for seasoning.
9
Serve the soup in bowls and garnish with the sour cream and cilantro leaves.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium red onion, diced, 4 cloves garlic, minced, 1 teaspoon ground cumin, and more.

Yes, Ancho Chile Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho Chile Black Bean Soup

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