Creamy Black Bean Soup with All the Toppings
I love creamy soups a long as they have a good textural component to go with them. This soup has no shortage of delicious toppings- fresh corn, avocado, red peppers and onions, and lots of fresh herbs. You could also do cheese and sour cream, tortillas strips or chips, and even some rice might be nice.
Dry beans are the best because they have the optimal texture, but you could also use 2 cans of black beans in the place of the dry beans if you are in a pinch or need to make the soup last minute.
Have fun!
- 1.5 cups dry black beans, soaked overnight
- 2 Tbsp olive oil
- 1 medium white onion, diced
- 3 cloves garlic, chopped fine
- 1 jalapeno
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp chili powder
- 1 quart good stock
- kosher salt to taste
- fresh corn
- chopped cilantro
- chopped green onions
- chopped red pepper
- chopped red onion
- avocado
- lime wedges
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Drain and rinse beans, set aside.
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In a heavy bottomed stockpot, heat oil over medium heat. Add onion, garlic and jalapeno. Stir together and cook until onions are soft. Stir often to keep from burning.
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Add spices and cook for 30 seconds stirring the whole time to keep spices from burning. Add stock and stir together, scraping the bottom.
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Add beans and stir together. Bring to a boil, then reduce heat to low to keep soup at a simmer and then cover and cook for 45 minutes.
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Remove 2 cups of the soup and set aside. Using an immersion blender or regular blender, blend remaining soup until smooth. Add back to the pot and stir in the reserved soup. Add a little water if it is too thick.
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Return to appropriate heat to serve, season with kosher salt to taste and then serve with desired toppings.
