Name: Spicy Black Bean Soup
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium white onion, finely chopped; 2 garlic cloves, minced; 1 fresh jalapeno, seeded and minced; 1 12 teaspoons chili powder; 1 14 teaspoons ground cumin; 14 teaspoon dried oregano; 12 teaspoon salt; 2 (19 ounce) cans black beans, drained and rinsed; 3 cups water; 1 bay leaf; chopped cilantro; lime wedge; chopped white onion

Servings: 4 persons

2 tablespoons vegetable oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 fresh jalapeno, seeded and minced
1 12 teaspoons chili powder
1 14 teaspoons ground cumin
14 teaspoon dried oregano
12 teaspoon salt
2 (19 ounce) cans black beans, drained and rinsed
3 cups water
1 bay leaf
chopped cilantro
lime wedge
chopped white onion

1
Heat oi in a 4 to 5 quart heavy pot over med high-heat until it shimmers.
2
Saute onion, garlic and jalapeno with chili powder, cumin, oregano and salt until onion is beginning to brown, 6 to 8 minutes.
3
Add beans, water and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.
4
Transfer about 2 cups soup to a blender and puree (use caution when processing hot liquids).
5
Return to pot and reheat over medium-low heat, stirring frequently.
6
Discard bay leaf and season to taste with salt.

No nutritional information available.

No additional tips available.

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

Spicy Black Bean Soup

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