Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 1 cup chopped fresh pepper leaves
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup uncooked white rice
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin, oregano, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly.
3. Add the broth, pepper leaves, black beans, diced tomatoes, and rice. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the rice is cooked and tender.
4. Remove the pot from the heat and let it cool for a few minutes. 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 and cilantro. Taste and adjust seasoning as needed.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 200
- Fat: 4g
- Carbohydrates: 34g
- Protein: 9g
- Fiber: 7g
Substitutions for ingredients:
- Pepper leaves can be substituted with spinach or kale
- Black beans can be substituted with kidney beans or pinto beans
- White rice can be substituted with brown rice or quinoa
Variations:
- Add diced chicken or ground beef for a heartier soup
- Top with shredded cheese, sour cream, or avocado slices
- Add a diced jalapeno for extra heat
Tips and tricks:
- Use an immersion blender for easier pureeing
- Make sure to rinse the black beans before adding them to the soup
- Adjust the seasoning to your taste preferences
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over medium heat until heated through
Presentation ideas:
- Serve in a bowl with a dollop of sour cream and a sprinkle of chopped cilantro
Garnishes:
- Shredded cheese, sour cream, avocado slices, chopped cilantro
Pairings:
- Cornbread, tortilla chips, or a side salad
Suggested side dishes:
- Mexican rice, roasted vegetables, or a fruit salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out
- If the soup is too thin, simmer for a few more minutes to reduce and thicken
Food safety advice:
- Make sure to cook the rice thoroughly to avoid any foodborne illness
Food history:
- Pepper leaves are a traditional ingredient in Mexican cuisine, often used in soups and stews
Flavor profiles:
- Smoky, spicy, and savory
Serving suggestions:
- Serve hot as a main dish or starter
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Region: Mexican