5-Ingredient Black Bean Soup

Method

1. 1

   In a large saucepan, heat oil over medium-high until shimmering. Add onions, and cook, stirring occasionally, until just softened, about 5 minutes. Add chipotle chile and cook, stirring constantly, until fragrant, about 1 minute.

2. 2

   Stir in black beans and their liquid, lime zest and juice, salt, and 1 cup (240 ml) of the broth; bring to a simmer. Once at a simmer, reduce to medium-low. Cover and cook, undisturbed, until the flavors meld and the mixture is slightly thickened, about 10 minutes.

3. 3

   Uncover, and using a potato masher, mash about 3/4 of the beans. Increase heat to medium-high, and stir in remaining 1/2 cup of broth. Continue to cook until mixture is creamy and thickened, 2 to 5 minutes. Thin to the desired texture with additional broth, if needed.

4. 4

   Serve immediately with optional lime wedge, sour cream, cilantro, scallions, or crumbled cotija cheese, if desired.

Nutrition

calories

423 kcal

fatContent

18 g

fiberContent

18 g

sugarContent

6 g

sodiumContent

1503 mg

proteinContent

18 g

cholesterolContent

10 mg

carbohydrateContent

53 g

saturatedFatContent

4 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

Reviews