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- 1/4 cup olive oil
- 1 small onion, finely chopped
- 1 poblano, finely chopped
- 1 1/2 teaspoons 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
- 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.
- 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.
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