© Phoebe Lapine
Active Time
10 MIN
Total Time
35 MIN
Serves : 4

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

How to Make It

Step 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.

Step 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.

Step 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.

You May Like