Spicy Black Bean Soup with Lime Crema and Avocado
I know the ingredient list looks long. But I promise you’ll probably have most the ingredients on hand and I’ve broken down the ingredient list in order of use. Sectioning ingredients always helps me when I’m preparing a new recipe. So I thought it might be helpful for you as well. Enjoy!!
Tablespoon or two of olive oil
1 white onion, diced
2 cloves garlic, finely diced
1 poblano pepper, roasted, skinned, seeded and diced
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chipotle chili powder
¼ – ½ teaspoon ground cinnamon
The Base of the Soup:
1 14 ounce can organic diced tomatoes with juice
4 cups vegetable broth
6-8 cups cooked black beans OR 4 14 ounce cans organic black beans
Salt and pepper to taste
1 lime, squeezed
1 lime sliced
Sliced green onions
Hand torn cilantro
½ cup sour cream mixed with a squeeze of lime juice
Heat a large soup pot over medium heat and add the oil. When the oil is hot add the onion and sauté until soft and translucent. Then stir in the garlic and roasted poblano pepper and stir for a minute longer.
Next stir in all the spices, the tomatoes, vegetable broth and *black beans *reserving two cups or 1 can of black beans. This is a semi pureed soup. Season to taste with salt and pepper.
Let the soup simmer over low heat for about 15 minutes. Add a squeeze or two of lime juice, about a tablespoon, and then take it off the heat. Puree the soup with either a hand blender or carefully transfer the soup in batches to a vitamix or blender and puree.
Add the soup back to the soup pot and stir in the last two cups of black beans or last can of black beans. Season to taste with salt and pepper and extra lime juice if needed.
Serve the soup in small bowls and garnish with sliced green onions, torn cilantro leaves, sliced avocado, a slice of lime and dollop of sour cream. Enjoy!