Black Bean Soup

Name: Black Bean Soup
Ingredients: 1 cup dried black beans; 2 1/2 tablespoons extra-virgin olive oil, divided; 3/4 cup chopped onion; 7 garlic cloves, minced and divided; 2 1/2 cups fat-free, less-sodium chicken broth; 2 cups water; 1/4 cup no-salt-added tomato paste; 1 teaspoon dried oregano; 3/4 teaspoon salt; 3/4 teaspoon ground cumin; 1/4 teaspoon ground red pepper; 1 (4-ounce) can chopped green chiles; 1 cup fresh cilantro leaves; 1/2 jalapeno pepper, seeded; 1/4 cup crema Mexicana; 3 hard-cooked large eggs, peeled and finely chopped; Fresh cilantro leaves

17 ingredients

4 steps

Ingredients

1 cup dried black beans
2 1/2 tablespoons extra-virgin olive oil, divided
3/4 cup chopped onion
7 garlic cloves, minced and divided
2 1/2 cups fat-free, less-sodium chicken broth
2 cups water
1/4 cup no-salt-added tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 (4-ounce) can chopped green chiles
1 cup fresh cilantro leaves
1/2 jalapeno pepper, seeded
1/4 cup crema Mexicana
3 hard-cooked large eggs, peeled and finely chopped
Fresh cilantro leaves

Directions

1

Sort and wash beans, and place in a large Dutch oven. Cover with water; cover and let stand for 8 hours. Drain beans.
2

Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring often. Add 5 garlic cloves; cook 1 minute. Increase heat to medium-high. Add beans, broth, and next 7 ingredients (through chiles); bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Let stand 10 minutes.
3

Place half of bean mixture in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in blender lid. Process until smooth. Pour into a large bowl. Repeat procedure with remaining mixture. Return soup to pan; cook 5 minutes, stirring often.
4

Finely chop 1 cup cilantro and jalapeno. Combine 2 tablespoons oil, 2 garlic cloves, cilantro, jalapeno, and crema. Ladle 1 1/4 cups soup into each of 4 bowls; top each with 2 tablespoons crema. Sprinkle soup with eggs. Garnish with cilantro leaves, if desired.