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This soup gets its rich texture from not rinsing the beans; the starchy
liquid from the can is used to thicken the soup.
Makes about 6 cups (1.5 l)
1
tablespoon (15 ml) olive oil
2
garlic cloves, finely chopped
½
medium onion, finely chopped
1
jalapeño, seeded and finely chopped
1
red bell pepper, finely chopped
1¼
teaspoons kosher salt, divided
1
bay leaf
1
teaspoon ground cumin
3
cans (15 ounces each) (425.24 g)black beans, not drained
1
cup (250 ml) chicken broth, low sodium
1
teaspoon (5 ml) red wine vinegar
Crème fraîche or plain, whole-milk yogurt for serving
Cilantro, chopped, for serving
Tortilla chips for serving
1. Put the oil in a stockpot set over medium heat. Once the oil is hot,
add the vegetables and sauté until soft, about 5 to 7 minutes.
2. Add ¾ teaspoon of the salt, bay leaf and cumin. Cook, while
stirring, until nicely fragrant, about 1 minute.
3. Add the beans (with liquid from cans) and the broth. Simmer,
partially covered, until all the ingredients are tender and the
flavors have melded, about 20 to 25 minutes. Discard the bay leaf.
4. Remove soup from the heat. Blend on Low for about 20 seconds
and then switch to High and blend until very smooth, about 1 minute
in total. Add remaining salt and vinegar; blend an additional 10 to 15
seconds to incorporate.
5. Taste and adjust seasoning as desired.
6. Serve, topping with a dollop of crème fraîche, a pinch of the
chopped cilantro and tortilla chips.
Calories 288 (13% from fat) • carb. 47g • pro. 18g • fat 4g • sat. fat 1g
Black Bean Soup
Nutritional information per serving (1 cup):
chol. 0mg • sod. 589mg • calc. 63mg • fiber 17g
15
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