This black bean soup falls under the category of “stupid easy.” And even better than that, it is extremely nutritious and extremely delicious. Do you eat a lot of black beans? It is probably the number one canned food in our pantry behind low sodium chicken broth. You will need that, as well, by the way.
Here it is folks: black beans, chicken broth, cumin, onion, garlic, olive oil, sour cream, lime juice.
That is your shopping list. I know, that’s it. I know, it made me smile too. I actually had all of this in my pantry, believe it or not. This task is made extremely extra stupid easy if you have an immersion blender.
|Black Bean Soup|| |
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can chicken broth
- ½ tablespoon ground cumin
- ½ medium onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon olive oil
- ½ cup sour cream
- 1 tablespoon lime juice
- Coarsely chop half of a medium onion, and 4 cloves of garlic. Drain and rinse the black beans. Set aside about ¾ cup of the beans for later use.
- In a medium saucepan, saute the onion and garlic in the olive oil until they are softened and translucent. Remove the onions and garlic to a small bowl and set it aside for the time being.
- In the same saucepan, add the chicken broth and the black beans (but not the reserved beans). Bring to a boil. Add the ground cumin and stir to combine. Add the onions and garlic back to the saucepan. Remove the saucepan from the heat. Carefully, (as in, do not tilt the blender and spray hot soup all over yourself and the kitchen) use your immersion blender to blend the soup to a smooth consistency. If you don’t have an immersion blender, you can ladle the soup into a regular blender in several batches. Return the soup to the saucepan. Add the reserved beans and heat the soup again. Taste and season with salt, if desired.
- In a re-sealable plastic sandwich bag, combine the sour cream and about the lime juice. Seal the bag and squish the contents until they are well combined. Snip off a tiny triangle of the corner of the plastic bag so that you can use it like a pastry bag. Ladle the soup into bowls and decorate the soup with flourishes of lime sour cream.
Again proving that you should have black beans in your pantry at all times.