Spicy Black-Bean Soup
.
Yield
6 servingsPrep
8 minCook
23 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
white onion
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | inches |
jalapeño pepper
1 fresh, seeded and minced |
*
|
| 1 ½ | teaspoons |
chili powder
|
|
| 1 ¼ | teaspoons |
cumin
ground |
|
| ¼ | teaspoons |
oregano
dried |
|
| 38 | ounces |
black beans
drained and rinsed |
|
| 3 | cups |
water
|
|
| ½ | each |
bay leaves
California |
*
|
| 1 | x |
cilantro
chopped, as needed |
*
|
| 1 | x |
limes
wedges, as needed |
*
|
| 1 | x |
white onion
chopped, as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
white onion
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | inches |
jalapeño pepper
1 fresh, seeded and minced |
*
|
| 7.5 | ml |
chili powder
|
|
| 6.3 | ml |
cumin
ground |
|
| 1.3 | ml |
oregano
dried |
|
| 1098.2 | ml/g |
black beans
drained and rinsed |
|
| 7.1E+2 | ml |
water
|
|
| 0.5 | each |
bay leaves
California |
*
|
| 1 | x |
cilantro
chopped, as needed |
*
|
| 1 | x |
limes
wedges, as needed |
*
|
| 1 | x |
white onion
chopped, as needed |
|
Directions
Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then sauté onion, garlic, and jalapeño with chili powder, cumin, oregano, and ½ teaspoon salt until onion is beginning to brown, 6 to 8 minutes.
Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.
Transfer about 2 cups soup to a blender and purée (use caution when blending hot liquids).
Return to pot and reheat over medium-low heat, stirring frequently.
Discard bay leaf.
Season with salt.
