Black Bean Soup

  • 25 Apr - 01 May, 2020
  • Mag The Weekly
  • Cookery


· 1 tablespoon olive oil

· 2 red onions

· 2 bell peppers

· 3 garlic cloves

· 4 teaspoons ground cumin

· 2 tablespoons chili powder

· 3 cans of black beans

· 1 tablespoon jalapeno pepper

· 4 cups chicken broth

· 1 handful of cilantro

· 1 tablespoon lime juice

· Salt and pepper to taste

· Tortilla chips

· Diced tomato

· Green onions

· Diced avocado


Heat olive oil in a pot over medium high heat. Saute onions, bell peppers and garlic until softened, for about six minutes. Add cumin and chili powder and saute for a couple more minutes. Then, add the beans, jalapeno peppers, and chicken broth. Bring to a boil, cover and simmer on medium low heat for 30 minutes. Remove from heat and puree until smooth using a food processor, or a blender. Stir in lime juice, cilantro, salt and pepper to taste. Serve with bowls of different toppings, so that everyone can customise their soup according to their liking and taste.