Spicy Black-Bean Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 (first course or light main course)
- 2 tablespoons vegetable oil
- 1/4 teaspoon dried oregano
- 3 cups water
- 1 1/4 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 2 garlic cloves, minced
- 1 turkish or 1/2 california bay leaf
- Carbohydrate 33 g(11%)
- Fat 5 g(8%)
- Fiber 13 g(52%)
- Protein 11 g(23%)
- Saturated Fat 0 g(2%)
- Sodium 274 mg(11%)
- Calories 218
Preparation Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then sauté onion, garlic, and jalapeño with chili powder, cumin, oregano, and 1/2 teaspoon salt until onion is beginning to brown, 6 to 8 minutes. Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes. Transfer about 2 cups soup to a blender and purée (use caution when blending hot liquids). Return to pot and reheat over medium-low heat, stirring frequently. Discard bay leaf. Season with salt.
Preparation Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then sauté onion, garlic, and jalapeño with chili powder, cumin, oregano, and 1/2 teaspoon salt until onion is beginning to brown, 6 to 8 minutes. Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes. Transfer about 2 cups soup to a blender and purée (use caution when blending hot liquids). Return to pot and reheat over medium-low heat, stirring frequently. Discard bay leaf. Season with salt.
