Quick Black Bean Soup (Print Version)
# Ingredients:
01 -
1 small yellow onion, diced.
02 -
2 tablespoons of olive oil.
03 -
2 fresh garlic cloves, minced.
04 -
½ teaspoon chili powder.
05 -
1 teaspoon cumin powder.
06 -
½ teaspoon ground coriander.
07 -
1 can (14.5 oz) fire-roasted tomatoes.
08 -
2 cans (15 oz each) black beans, including liquid.
09 -
½ teaspoon kosher salt.
10 -
1 cup stock (chicken or veggie).
11 -
Optional extras: jalapeños, cilantro leaves, pickled onions, lime slices, sour cream, tortilla crisps.
# Instructions:
01 -
Warm up the oil in a pot, then toss in garlic and cook until sizzling. Stir in onion and cook for 3 minutes to soften it up.
02 -
Add coriander, cumin, and chili powder. Let them cook for half a minute to bring out the flavors.
03 -
Pour in tomatoes, black beans with their liquid, and the broth. Let it boil, then lower the heat to gently simmer.
04 -
If you'd like, blend part or all of the soup depending on how thick you want it.
05 -
Spoon it into bowls and dress it up with whatever toppings you love.
# Notes:
01 -
Stores in fridge for up to 3 days.
02 -
Good in the freezer for 3 months.
03 -
Works great as a chunky soup or blended smooth.