This is a new recipe from Martha Stewart’s Everyday Food magazine that I’ve made a few changes to. I wasn’t sure how the hubby was going to like this one, but we both loved it and I am excited to make it again! It was really easy to make and very yummy. I served it with tortilla chips, guacamole and sliced avocado since I had both, fresh cilantro, and sour cream.
I was debating if I really wanted to purée it or not, but finally did and it was worth the extra step. I also learned that when pureeing soup, it helps to make sure the lid is tight and to put a kitchen towel over the blender while you’re pureeing in case it leaks. Both of these things helped me to have a successful time with my blender tonight.
Serves: 4 Time: 45 minutes
- 3 cans (15.5 ounces each) black beans, rinsed and drained
- 2 large yellow onions, diced small
- 2 jalapeños, minced (include seeds for more spice)
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, minced
- coarse salt and ground pepper
- 2 teaspoons ground cumin
- 4 cups chicken stock
- 3/4 cup water
- 1 tablespoon cornstarch
- 2 tablespoons fresh lime juice (from 2 limes)
- In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in jalapeños, cumin, beans, and stock. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).
- Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper.
- To serve, top with avocado, diced red onion, cilantro, sour cream, and tortilla strips if desired.