Hispanic Kitchen is the cure for boring meals
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.