Simple Black Bean Soup
This year's strange and never-ending, up-and-down winter has lead me to soup more times than I can count. Not "typically a soup person," this has made me wonder what I ever had against soup in the first place, with hours spent contemplating what I must have missed out on when I refused to order any soup that didn't end in the word "bisque."
Now off of my high horse and fully on the soup train, I was frantically busy one night and needing to make dinner...fast. So, while this soup isn't made from dried beans and homemade stock, it gets the job done and can be served alongside some nice sourdough or poured over a scoop of rice. Or, if you're like me and have no time to think about that, just by itself.
Simple Black Bean Soup
Serves 4
- 1 T olive oil
- 1 large onion, finely diced
- 1 t ground cumin
- 2 cans of black beans, drained and rinsed
- 4 cup chicken or vegetable broth
- Salt and pepper to taste
Heat the olive oil in a dutch oven. Add the onion and saute until soft and translucent.
Add the cumin and stir to coat the onions, cook until fragrant (about a minute).
Add the black beans and stock, bring to a boil, cover and let simmer 15-20 minutes.
Using a blender (I like to use my immersion blender for speed and less clean up) blend the soup to your liking (I like mine left a bit chunky).
Taste and season with salt and pepper as needed. Serve topped with some sour cream and cilantro.
Nutrition Information: 273 calories (7.4g fat, 40g carbs, 18.8g protein)