Photo by Fernanda Alvarez Perfect soup that doesn't require a lot of time - use your canned beans or make them from scratch!
This easy black bean soup is quick, and full of fiber and potassium!
Want to add extra power? Try crunchy chorizo on top!
I developed this quick recipe thinking that many of us always have canned black beans in our pantry. However, you can always cook the black beans from scratch.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion chopped
- 1 tablespoon ground cumin
- 2 cloves garlic chopped
- 2 jalapeño peppers seeded and diced
- 2 cans black beans 14-1/2 ounce each
- 2 cups chicken broth
- 1 cup Sour cream
- 1 cup queso fresco shredded
- salt and pepper
Directions
- Sautee onion in olive oil; when it becomes translucent, add cumin, garlic and 1 jalapeño (reserve the other one for garnish). Cook for 3 minutes.
- Add black beans, broth and sour cream.
- Bring to a simmer, stirring occasionally. Turn off heat.
- Transfer to a blender and mix until smooth pureé.
- Serve soup with 1 tablespoon sour cream, queso fresco and diced jalapeño for garnish.
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