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Ancho Chile Black Bean Soup
© Phoebe Lapine

Ancho Chile Black Bean Soup

  • ACTIVE: 10 MIN

If you can’t find ground ancho chile, you can use the dried peppers. Simply rehydrate one large pepper, puree, and add to the soup with the vegetable stock.

Slideshow: Vegetarian Soups


  1. 2 tablespoons olive oil
  2. 1 medium red onion, diced
  3. 4 cloves garlic, minced
  4. 1 teaspoon ground cumin
  5. 1 teaspoon ancho chili powder
  6. Sea salt
  7. Two 15-ounce cans black beans, rinsed and drained
  8. 1 quart vegetable stock
  9. 2 tablespoons lime juice
  10. Sour cream, for garnish
  11. Cilantro leaves, for garnish
  1. In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the garlic, cumin, chili powder and 1 teaspoon salt. Cook until fragrant, 2 minutes.
  2. Stir in the black beans and stock, scraping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.
  3. Remove from the heat and add the lime juice. Taste for seasoning. Serve the soup in bowls and garnish with the sour cream and cilantro leaves.