Spicy Black Bean Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 (15 oz) can black beans
1 large yellow onion (diced)
2 cloves garlic (minced)
1 jalapeno (minced)
Handful cilantro stems (minced)
Zest of 1 lime
2 tsp prepared taco seasoning
1 tsp ground cumin
1 cup canned tomato sauce
1 tsp white sugar
2 cups vegetable broth
Fine sea salt (to taste)- about 1 tsp or more
Freshly cracked black pepper
Juice of one lime
1/2 cup shredded Mexican cheese blend
1 green onion (chopped)
Handful of cilantro (chopped)
1 Tbp sour cream
Instructions:
Begin by draining and rinsing 1 can of black beans in a colander. Reserve. Prepare onions, garlic, lime, cilantro stems, and jalapenos. In a medium-sized pot, over medium-high heat, heat up 2 tablespoons of oil and a teaspoon of cumin seeds. Once cumin seeds begin to sputter, add chopped onions and season with a pinch of salt. Fry until golden and caramelized. Then reduce heat to medium temperature and fold in aromatics: garlic, lime zest, cilantro stems, and jalapenos. Fry for about a minute before adding black beans. Then season with two teaspoons of taco seasoning and toss. After another minute, pour in tomato sauce and add 1 teaspoon sugar. Toss well and cook for 2 minutes. Then add vegetable broth and let simmer for 3-5 minutes. Check for seasonings and season well with salt and pepper. Then fold in 1/2 cup shredded cheese, green onions, cilantro, and sour cream. Add the juice of one lime. Mix well and remove from heat. Check for seasonings before serving. You may garnish with extra cheese and green onions. Enjoy!
Makes 2 large servings.
From yumperiod.com