Black Bean Soup
A warmly spiced black bean soup blended to your preferred consistency and served with cool, fresh garnishes.
- 35 min
- 260 kcal
- Soup
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
Tap what you already have.
Steps
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Step 1:
Heat the oil in a large pot over medium heat.
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Step 2:
Add the red onion and cook until soft and translucent, about 5 minutes.
5 min -
Step 3:
Add the jalapeño and minced garlic; cook until fragrant, about 2 minutes.
2 min -
Step 4:
Add the tomato puree, stir to coat the vegetables, and cook for about 1 minute more.
1 min -
Step 5:
Season with kosher salt, black pepper, cumin, and chili powder, then stir to coat.
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Step 6:
Add the black beans and chicken stock.
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Step 7:
Stir the soup, add the bay leaf, and bring to a boil.
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Step 8:
Immediately reduce to a simmer and cook until slightly reduced and thickened, 15 to 20 minutes. Add more stock as needed for a thinner soup.
15–20 min -
Step 9:
Remove the bay leaf and let the soup cool slightly.
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Step 10:
Using an immersion blender or food processor, blend the soup to your desired consistency.
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Step 11:
Serve with a dollop of sour cream, sliced avocado, cilantro, and lime.
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