SPICY BLACK BEAN SOUP

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Spicy Black Bean Soup image

For a crunchy topping to this flavorful soup, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h45m

Number Of Ingredients 11

1 pound dried black beans, picked over, soaked overnight, and drained
2 large yellow onions, diced small
2 jalapenos, minced
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
Coarse salt and ground pepper
2 teaspoons ground cumin
1 3/4 cups low-sodium vegetable broth
1 tablespoon cornstarch
2 tablespoons fresh lime juice (from 2 limes)
Diced avocado, diced onion, cilantro, low-fat plain yogurt, and tortilla strips, for serving (optional)

Steps:

  • In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes. With a slotted spoon, transfer 1 1/2 cups bean mixture to an airtight container. Let cool, then refrigerate, and save for Mushroom and Black Bean Tortilla Casserole.
  • In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).
  • Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper. To serve, top with avocado, diced onion, cilantro, yogurt, and tortilla strips if desired.

Nutrition Facts : Calories 366 g, Fat 5 g, Fiber 20 g, Protein 20 g

Aliraza Baig
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This recipe is a keeper! I'll definitely be making this soup again and again.


Khan Ismail
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I'm not sure what I did wrong, but my soup turned out really bland. I think I might have forgotten to add the spices.


Anamul Rayhan
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This soup is a great way to get your kids to eat their vegetables. My kids love the corn and black beans.


Hassan Binyibinyi
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I made this soup in my slow cooker and it was so easy! I just threw all the ingredients in the pot in the morning and dinner was ready when I got home from work.


Jayprakash Bhatt
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This soup is perfect for a cold winter day. It's hearty and filling, and the spices really warm you up.


Kainat Rafiq
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I'm a vegetarian and I'm always looking for new and flavorful meatless recipes. This soup is a great addition to my repertoire.


Zandile Mhatu
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This soup is so easy to make and it's so delicious! I've already made it twice this month.


Lakhwinder Waraich
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I'm not a big fan of black beans, but I really enjoyed this soup. The spices and vegetables really balance out the flavor of the beans.


Atik Akondo
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This soup is a great way to use up leftover black beans. I always have a can or two in my pantry, so it's nice to have a recipe that I can use them in.


Sachin Sharma
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I added some chopped cilantro and avocado to my bowl of soup and it was delicious! I highly recommend trying this soup with these additions.


Aswin Niru
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I followed the recipe exactly and the soup turned out great. I will definitely be making this again.


Prakash Dhakal
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This is the best black bean soup I've ever had. The spices are perfectly balanced and the soup has a nice, thick consistency.


Krysty
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I made this soup for my family and they loved it! Even my picky eater son ate two bowls.


Shantelle DeLeeuw
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This soup is so flavorful and satisfying! I love the combination of black beans, corn, and spices. It's also really easy to make, which is a big plus for me.


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