Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes, undrained
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Lime wedges for serving
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, garlic, red bell pepper, and jalapeño pepper. Cook for 5-7 minutes, or until the vegetables are softened.
2. Add the cumin, chili powder, and smoked paprika to the pot. Stir to combine and cook for 1-2 minutes, or until fragrant.
3. Add the vegetable broth, black beans, and diced tomatoes to the pot. Bring to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
4. Remove the pot from the heat and let it 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 chopped cilantro. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with lime wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 3g
- Carbohydrates: 31g
- Protein: 9g
- Fiber: 10g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Red bell pepper can be substituted with green bell pepper.
- Jalapeño pepper can be substituted with serrano pepper or poblano pepper.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add cooked chicken or ground beef to the soup for a heartier meal.
- Top the soup with shredded cheese, sour cream, or diced avocado.
- Use different types of beans, such as kidney beans or pinto beans, for a different flavor.
Tips and tricks:
- To make the soup spicier, leave the seeds in the jalapeño pepper or add more chili powder.
- If the soup is too thick, add more broth or water to thin it out.
- For a smoother soup, strain it through a fine-mesh sieve after blending.
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, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls with a lime wedge on the side.
- Garnish the soup with chopped cilantro or shredded cheese.
Garnishes:
- Lime wedges
- Chopped cilantro
- Shredded cheese
- Sour cream
- Diced avocado
Pairings:
- Cornbread
- Tortilla chips
- Rice
Suggested side dishes:
- Grilled chicken or steak
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Black bean soup is a traditional dish in many Latin American countries, including Mexico, Cuba, and Brazil.
Flavor profiles:
- Spicy
- Smoky
- Earthy
- Tangy
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
- Serve the soup as an appetizer before a Mexican or Southwestern-themed meal.
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Region: Mexican