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 

Phoebe Lapine
December 2012

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© Phoebe Lapine

Recipe Summary

active:
10 mins
total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.