Black bean soup

By Jess Allen
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Ingredients

  • Two cans black beans (540 millilitres), rinsed
  • Carton of chicken stock (900 millilitres)
  • 2 carrots, diced
  • 1/2 big onion, diced
  • 3 cloves garlic, diced
  • 2 heaping teaspoon ground cumin
  • 1 heaping tablespoon chilli powder
  • Juice of one fresh lime
  • Olive oil, salt, pepper
  • Optional: splash of orange juice, jalapeño pepper, plus sour cream, fresh cilantro and green onion to top off your bowl of soup

Directions

  1. In a soup pot, sauté the onions, garlic, carrot (and diced jalapeño, if you have one) in some olive oil. Once that's a little browned, add in your spices, salt, and pepper and stir that up nicely. 
  2. Then, add your drained black beans and let them soak up some of that goodness. Add your stock and the splash of orange juice, if you have it. Let it come to a boil and then simmer for about 15 minutes. I like to use my hand mixer and blitz the soup right in the pot until I get the texture I like best, which is thick but will the occasional bean still in there. 
  3. Add your fresh lime juice at the end. Feel free to top your black bean soup with a little fresh sour cream, cilantro, and green onion. 

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