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Black Bean Soup with Cumin and Cilantro Recipe

   
 

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     Black Bean Soup with Cumin and Cilantro

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Ingredients
2 TBS olive oil
1 1/2 cups chopped onion
8 cloves garlic, chopped
1/4 cup chopped jalapeños with seeds
2 cups dried black beans (about 13 ounces)
1 TBS ground cumin
2 tsp. ground coriander
8 cups (or more) vegetable stock
1 cup coarse chopped fresh cilantro
 
Carrots, chopped
2 red bell pepper, chopped
Lime wedges
Instructions
Heat oil in heavy pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans, carrots, bell pepper, and spices. Add stock and bring to boil. Reduce heat, cover, and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes.
Working in batches, purée soup with cilantro with immersion blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
Bring soup to simmer, thinning with stock if necessary. Ladle into bowls. Serve with lime wedges. Squeezing a bit of lime into the soup is also recommended.


Originally Submitted 2/22/2017





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