Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 1/4 cup fresh lime juice
- Salt and pepper to taste
- Chopped fresh cilantro, for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the cumin, chili powder, smoked paprika, and cayenne pepper and cook for another minute, stirring constantly.
3. Add the vegetable broth, black beans, and diced tomatoes. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Remove from heat and let cool slightly. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the lime juice. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 4g
Carbohydrates: 32g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water
- Fresh lime juice can be substituted with bottled lime juice
- Cilantro can be substituted with parsley or green onions
Variations:
- Add diced avocado or sour cream as a garnish
- Top with shredded cheese or tortilla strips
- Add diced chicken or ground beef for a heartier soup
Tips and tricks:
- For a smoother soup, use an immersion blender instead of a regular blender
- Adjust the amount of cayenne pepper to your desired level of spiciness
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with chopped cilantro.
Garnishes:
Chopped fresh cilantro, diced avocado, sour cream, shredded cheese, tortilla strips
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water until desired consistency is reached.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to properly store and refrigerate leftovers within 2 hours of cooking.
- Reheat soup to an internal temperature of 165°F before serving.
Food history:
Black bean soup is a traditional dish in many Latin American countries, including Mexico, Cuba, and Brazil. It is often served with rice and garnished with cilantro.
Flavor profiles:
This soup has a smoky and slightly spicy flavor from the cumin, chili powder, smoked paprika, and cayenne pepper. The lime juice adds a bright and tangy flavor.
Serving suggestions:
Serve hot as a main dish or as a starter for a larger meal.
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