Ingredients with Measurements:
- 2 cans of black beans, drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 4 cups of vegetable broth
- 1 can of diced tomatoes
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
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, garlic, red bell pepper, and jalapeno pepper. Cook for 5 minutes or until the vegetables are softened.
2. Add the ground cumin and chili powder to the pot and stir to combine.
3. Add the black beans, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and season with salt and pepper to taste.
7. Reheat the soup over medium heat until hot.
8. Serve the soup with a squeeze of lime juice and a sprinkle of fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 32g
Protein: 9g
Fiber: 10g
Sodium: 800mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use canned diced green chilies instead of jalapeno pepper.
Variations:
- Add cooked chicken or ground beef to the soup for a heartier meal.
- Top the soup with shredded cheese, sour cream, or avocado.
Tips and tricks:
- To make the soup spicier, leave the seeds in the jalapeno pepper.
- If you don't have a blender or immersion blender, you can mash the beans with a fork or potato masher.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in bowls with a lime wedge and a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, shredded cheese, sour cream, avocado
Pairings:
Cornbread, tortilla chips, rice
Suggested side dishes:
Mexican rice, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to properly store the soup in the refrigerator to prevent foodborne illness.
- Always wash your hands and kitchen surfaces before and after handling raw vegetables.
Food history:
Black bean soup is a traditional dish in Mexican cuisine. It is often served as a starter or as a main course with rice and tortillas.
Flavor profiles:
This soup is savory and slightly spicy with a hint of sweetness from the red bell pepper.
Serving suggestions:
Serve the soup as a starter or as a main course with rice and tortillas.
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Region: Mexican