Black Bean Soup

Black Bean Soup

– serves 4 –

2 tablespoons olive oil
2 medium or 1 large onion, chopped
2 cloves garlic, minced
3 tablespoons chili powder, or more to taste
2 15 oz cans black beans, or 4 cups cooked from dry
4 cups vegetable stock
Tobasco Chipotle pepper sauce (if desired)
Course ground Black Pepper


1 lime cut in 8ths
Sour cream or plain yogurt to garnish, or 1 egg
1/4 cup cilantro, chopped


  1. Heat the oil in a heavy soup pot over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and chili powder and cook, stirring constantly, for an additional minute.
  2. Add the beans, stock, and salt and pepper to taste. Bring to a gentle boil, then simmer, stirring occasionally, for 15-20 minutes.
  3. To thicken the soup, purée it briefly with a stick blender, transfer half through food mill or into a blender, or just mash it by hand. Remove from the heat.
  4. Adjust seasoning.  Add Tobasco Chipotle pepper sauce, if desired (5 shakes was what I did).
  5. If you are including the egg, fry an egg for each bowl to be served.  Fry only until whites are set, leaving the yolk runny.
  6. Portion a bowl for each serving, topping each with a fried egg. Garnish with chopped cilantro, wedge of lime and sour cream as desired.
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