Hispanic Kitchen

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Black Bean Soup with Lime and Cumin

Black Bean Soup with Lime and Cumin

Number of Servings: 6

4 cups cooked black beans
1 Tbsp olive oil
1 Tbsp cumin
1 cup chopped onions
1 cup sliced carrots
2 cloves garlic
½ cup chopped red bell pepper
4 cups low-sodium vegetable stock
¼ cup chopped chipotle chiles (or green chiles)
¼ cup plus 2 Tbsp lime juice

1. Heat olive oil in a nonstick or heavy-bottomed frying pan over medium heat. Add cumin, chopped onions, carrots, garlic and bell pepper and cook slowly until browned.

2. Puree the beans with 4 cups stock in a blender or food processor.

3. Add the vegetable mixture, ½ canned chipotle chiles, ¼ cup plus 2 Tbsp lime juice, and salt to taste. Process until velvety smooth. If the soup is too thick, thin it with more stock.

4. Garnish each serving with a slice of lime floating in the middle and a sprinkling of finely chopped cilantro.


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