Name: Black Bean soup
Ingredients: 2 tablespoons Extra Virgin Olive Oil; 1 medium Red Onions; 1 Jalapeno; 2 cloves minced Garlic; 1 tablespoon Tomato Puree; Pinch Kosher Salt; Pinch Black Pepper; 1/2 tsp Ground Cumin; 1 tsp Chilli Powder; 3 cans Black Beans; 3 Cups Chicken Stock; 1 Bay Leaf; Garnish Sour Cream; Garnish Avocado; Garnish Cilantro; To serve Lime

Zutaten

2 tablespoons Extra Virgin Olive Oil
1 medium Red Onions
1 Jalapeno
2 cloves minced Garlic
1 tablespoon Tomato Puree
Pinch Kosher Salt
Pinch Black Pepper
1/2 tsp Ground Cumin
1 tsp Chilli Powder
3 cans Black Beans
3 Cups Chicken Stock
1 Bay Leaf
Garnish Sour Cream
Garnish Avocado
Garnish Cilantro
To serve Lime

Nährwerte

Werte sind indikativ, abgestimmt auf die Open Food Facts Lebensmitteldatenbank. pro 100 g

66kcalKalorien
4.4gEiweiß
1.0gFett
7.1gKohlenhydrate
1.4gZucker
5.9gBallaststoffe
0.33gSalz

Anleitung

Step 1

In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.

Step 2

Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.)

Step 3

Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.

Step 4

Serve with a dollop of sour cream, sliced avocado, and cilantro.