Black Bean Soup

Name: Black Bean Soup
Ingredients: 2 teaspoons olive oil; 2 onions, chopped; 2 jalapeno peppers, seeded and chopped; 1 garlic clove, minced; 2 cups dried black beans; 2 cups low sodium chicken broth; 2 tablespoons ground cumin; 1 tablespoon ground coriander; 1 cup water; 2 tablespoons dry sherry; 1 teaspoon lime juice; 12 teaspoon salt; 1 bunch scallion, chopped

13 ingredients

14 steps

Ingredients

2 teaspoons olive oil
2 onions, chopped
2 jalapeno peppers, seeded and chopped
1 garlic clove, minced
2 cups dried black beans
2 cups low sodium chicken broth
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup water
2 tablespoons dry sherry
1 teaspoon lime juice
12 teaspoon salt
1 bunch scallion, chopped

Directions

1

Soak beans overnight in water.
2

The next day, rinse.
3

In a medium non-stick pan over medium heat, heat the oil.
4

Saute the onions, jalapenos and garlic until softened, about 5 minutes.
5

Stir in the beans, broth, cumin, coriander and water.
6

Bring to a boil.
7

Reduce heat and simmer, covered, until the flavors are blended, about 45 minutes.
8

Remove from heat.
9

Stir in the sherry, lime juice and salt.
10

Let the mixture cool slightly.
11

Transfer the soup to a food processor or blender.
12

Puree in batches.
13

Pour back into saucepan and heat to serving temperature.
14

Top with scallions to serve.