To dress up this simple soup, serve it alongside diced avocado, tomatoes, tortilla chips, and sour cream as toppings.
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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
Two 15-ounce cans black beans, rinsed and drained
1 quart vegetable stock
1 tablespoon lime juice
How to Make It
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.
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.
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