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I'll start. Rec: Black Bean Soup with Cumin, Cilantro and Lime

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Joined: Dec 9, 2005


Posted to Thread #17358 at 11:03 am on Jan 5, 2010

Black Bean Soup with Cumin, Cilantro and Lime

6 tablespoons olive oil
3 medium-large onions, chopped
2 carrots, chopped
1 celery rib, chopped
12 garlic cloves, chopped
2 tbsp ground cumin
1/4 tsp dried Mexican oregano
1 bay leaf
4 oz can diced green chilis
7 15- to 16-ounce cans black beans, drained
3 15-ounce cans diced tomatoes in juice
4-1/2 cups low-salt chicken broth
1/2 cup chopped fresh cilantro
2 green onions, chopped
juice of 2 small limes
salt and freshly ground pepper

Optional topping: crumbled feta cheese, shredded pepper jack or other shredded cheese

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, celery and garlic; sauté until vegetables begin to soften, about 8 minutes. Mix in cumin, oregano, bay leaf and diced chilis. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Stir in cilantro, green onion, and lime juice. Use immersion blender in soup pot and puree soup until smooth, or transfer in batches of about 3 cups to blender and puree. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt and pepper. Ladle soup into bowls. If desired, sprinkle feta or other cheese on top before serving.

Yield: about 12-14 servings

Pat’s notes: Delicious

adapted heavily (and doubled) from

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