Black Bean Soup
Updated: Nov 20, 2019
Before my blog starts blowing up with some yummy holiday cookies and tasty treats, I wanted to make sure I provided some savory greatness too! This soup is super simple and a one pot shot! Which is perfect on a busy week night and nice as we are running around on the weekends before the holidays! Really... it is perfect anytime! :)
2 large jalapeno (de seeded & finely chopped )
5 garlic cloves
6 cans of black beans ( using a spicy black bean, kicks the spice up another notch )
1/2 cup chopped shallots
1/2 bunch of cilantro
48 oz chicken broth
2 tbsp olive oil
Splash of lime juice
1 tsp cumin
1 tsp salt
1/2 tsp paprika
1/4 tsp chili pepper
1 lime (juiced)
** dash of cayenne
**May add 1/2 cup Half & Half if you would like! Unless you want to keep it dairy free, you can keep this out :)
1: In a large soup pot saute jalapeño, shallot, garlic in the olive oil on medium heat. Sauté for about 5-10 minutes. You want the shallot, garlic & jalapeño to brown for a bit!
2: Then add in chicken broth and cumin, chili powder, cayenne pepper, Pink Himalayan salt and paprika, then bring to a boil and let simmer for at least an hour
3: Then add in the beans drained and immersion blend it until it is the consistency you want (thickness you want)
4: When it is the consistency you want, chop the cilantro and juice the lime & add in, then let it simmer
5: Serve with sour cream, avocado, cheese or anything that your heart desires!
When you make this recipe please make sure you tag me @honestfoodie_blog and #honestgrubhonestfoodie I love to share what you create!!