Easy Black Bean Soup

To dress up this simple soup, serve it alongside diced avocado, tomatoes, tortilla chips, and sour cream as toppings.

Slideshow: More Fast Soups
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  • Servings: 4
KEY: Fall, Winter, Game Day, American, Southwestern/Tex-Mex, Beans, Grains & Legumes, Soups & Stews, Basic/Easy, Fast, Gluten-Free, Healthy, Vegetarian, Web Exclusive, Dinner, Lunch

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  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced
  • 1 jalapeño pepper, ribs and seeds removed, minced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Sea salt
  • Two 15-ounce cans black beans, rinsed and drained
  • 1 quart vegetable stock
  • 1 tablespoon lime juice

How to make this recipe

  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 jalapeño, garlic, cumin, paprika 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.

Contributed By Photo © Phoebe Lapine Published November 2012

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