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Black Bean Soup

5 from 1 vote
Hearty black bean soup perfect for the winter or a black and white dinner party.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 Tbsp Olive Oil
  • 2 Medium Red Onions
  • 4 Garlic Cloves
  • 2 Carrots
  • 3 15-ounce cans black beans
  • 4 cups Chicken Broth
  • 2 Tsp Cumin
  • 1 Tsp Oregano
  • 1 Tsp Coriander
  • 1/2 Tsp Cayenne Pepper
  • 1/2 Tsp Salt
  • 1 Tbsp Lime Juice
  • 1/2 Cup Sour Cream
  • 1 Jalapeno
  • Cilantro
  • Black and White Sesame Seeds

Method
 

  1. Heat olive oil over medium heat in a large pan.
  2. Chop onions, slice carrots and use a garlic press (or mince the garlic by hand).
  3. Rinse the black beans (keep one can separate from the other two).
  4. Add the onions, garlic cloves and carrots and cook until onions are soft and glossy, about 10 minutes.
  5. Add 2 of the black bean cans, chicken broth, oregano, coriander, cumin, cayenne pepper, salt and Jalapeño and bring to a boil.
  6. Reduce the heat, cover and simmer gently for about 15 minutes.
  7. Use an immersion blender to purée the black bean soup until smooth and creamy. (You can use a regular blender to puree the soup, but an immersion blender is a lot easier.)
  8. Add the last can of black beans and cook for 10 more minutes. This adds texture.
  9. Stir in the lime juice and season with salt and pepper to taste.
  10. Ladle the soup into bowls and top each bowl with a dollop or swirl of sour cream.
  11. Top with freshly chopped cilantro and black and white sesame seeds.