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Spicy Black Bean Soup


  • 2 tablespoons vegetable oil
  • 1 medium white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 fresh jalapeño (2 inches), seeded and minced
  • 1 ½ teaspoons chili powder
  • 1 ¼ teaspoons ground cumin
  • ¼ teaspoon dried oregano
  • 1 large (29 oz) can + 1 small (15.5 oz) can black beans, drained and rinsed
  • 3 cups water
  • 1 bay leaf
  • Shredded cheese and sour cream
Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then sauté onion, garlic, and jalapeño with chili powder, cumin, oregano, and 1/2 teaspoon salt until onion is beginning to brown, 6 to 8 minutes. Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.
Transfer about 2 cups soup to a blender and purée (use caution when blending hot liquids). Return to pot and reheat over medium-low heat, stirring frequently. Discard bay leaf. Season with salt. OR Discard bay leaf and using a stick blender, purée about ⅓ of the soup in pot. (I find this easier, less items need washed and the hot liquid doesn’t explode in my blender)
Top each serving with a dollop of sour cream and shredded cheese.

Makes 6 servings
Source : Gourmet December 2008/Gina Marie Miraglia Eriquez

Hubby fixed dinner tonight. This was easy to put together and was ready in a short amount of time. The house smelled incredible while it was simmering. My grocery store did not carry 19-ounce cans of black beans so I changed that up and ended up with a large amount of black beans. More is always better in a house with 4 boys. All 4 of which liked this soup very much. We topped it with a dollop of Daisy and shredded Provolone cheese. Unfortunately there was none left to serve as my lunch tomorrow. Next time around I would double the batch.

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