Quick Black Bean Soup with Spicy Cilantro Paste

By • November 14, 2013 • 3 Comments



Serves 4

  • 1/4 cup olive oil
  • 1 small onion, finely chopped
  • 1 poblano, finely chopped
  • 1 1/2 teaspoon ground cumin, divided
  • 3 (15-ounce) cans black beans, drained and rinsed
  • Kosher salt and freshly ground black pepper
  • 2 cups cilantro stems and leaves
  • 1 jalapeno, optional
  • 1 teaspoon sherry vinegar
  • Cooked rice, for serving, optional
  1. In a medium saucepan, combine oil, onion, poblano, 1 teaspoon cumin, black beans and 2 cups water. Season with salt and pepper. Cover and bring to a boil. Reduce heat to a simmer and cook soup 15 minutes or until flavors have blended.
  2. While soup simmers, combine cilantro, jalapeno, sherry vinegar and remaining 1/2 teaspoon cumin in a blender with 3 tablespoons water. Season with salt and pepper. Blend until smooth; transfer to a bowl. Add ½ of soup to blender and blend until smooth; stir into remaining soup. Serve soup over rice, if desired, topped with cilantro sauce.

Comments (3) Questions (0)

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Belted

5 months ago Butterfield Beef & Berry Farm

we are starting a meatless monday plan....hard when you raise grass fed cattle and wonderful meat birds. Tried this and yes, very easy and filling, especially over rice. Not knock your socks off but good comfort and great ease.

Belted

6 months ago Butterfield Beef & Berry Farm

Any comments on this recipe? Am thinking about trying it this week as it seems both simple and good (with cilantro paste)

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6 months ago Emily

I made this last week and it was delicious and super easy to make. The cilantro paste is definitely what takes the dish to the next level. Also, I used homemade vegetable broth instead of water in the soup and I think that added a lot of flavor.