Black Bean Soup with Cumin and Cilantro
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- 1 tablespoon ground cumin
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- lime wedges
- 2 teaspoons ground coriander
- 1 cup coarsely chopped fresh cilantro
- Carbohydrate 34 g(11%)
- Fat 4 g(7%)
- Fiber 8 g(33%)
- Protein 11 g(22%)
- Saturated Fat 1 g(3%)
- Sodium 42 mg(2%)
- Calories 211
Preparation Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.
Preparation Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.
