SPICY BLACK-BEAN SOUP
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Bean Appetizer Vegetarian Quick & Easy Dinner Lunch Fall Winter Healthy Potluck Gourmet Sugar Conscious
Yield Serves 6 (first course or light main course)
Number Of Ingredients 11
Steps:
- 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 1/2 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.
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Tanha Wazir
[email protected]I'm not sure what I did wrong, but my soup turned out really bland. I think I must have forgotten to add the salt.
Md Taijul Islam
[email protected]This soup is delicious, but it's a lot of work. I would only make it for a special occasion.
DeD SouL999
[email protected]This soup is a bit too thick for my taste. I would add more broth next time.
manqoba ntombela
[email protected]I love that this soup is vegan and gluten-free. It's a great option for people with dietary restrictions.
Carter Alphonsus
[email protected]This soup is a great way to get your kids to eat their vegetables.
Mehlape Joy
[email protected]I'm not a big fan of spicy food, but this soup was just the right amount of heat.
Mbv Vbnm
[email protected]This soup is so good, I could eat it every day.
Del Lynch
[email protected]I made this soup in my slow cooker. It turned out perfectly!
Legend Sheri
[email protected]I'm allergic to black beans, so I substituted lentils. The soup was still delicious!
Rajan Bhujel
[email protected]This soup is delicious, but it's a little too time-consuming for a weeknight meal. I'll save it for a weekend.
Megan Macaskill
[email protected]I followed the recipe exactly, but my soup turned out bland. I think I needed to add more salt and pepper.
Selah Elezabeth Kwarteng
[email protected]This soup is a little too spicy for me, but I still enjoyed it. Next time, I'll use less chipotle pepper.
Sandesh Chhetri
[email protected]I added some chopped cilantro and avocado to my bowl of soup. It was so delicious!
Gacha Layla
[email protected]This soup is a great way to use up leftover black beans.
Uloma Gift
[email protected]I love that this soup is made with all pantry staples. It's so easy to throw together when you're short on time.
Moon Bay Brian
[email protected]This soup is the perfect comfort food for a cold winter day.
James Nemeth [email protected]
[email protected]I'm not usually a fan of black bean soup, but this recipe changed my mind. It's so flavorful and delicious.
Dan Cote
[email protected]This soup is so hearty and filling. I always feel satisfied after eating a bowl.
Bashar Sibbir
[email protected]I love the smoky flavor of the chipotle peppers in this soup. It's the perfect balance of spice and heat.
Richard Doxsie
[email protected]This soup is a lifesaver on busy weeknights! It's so easy to make and always a hit with my family.