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Spicy Black Bean Soup

Spicy Black Bean Soup
PREP TIME
15 min
COOK TIME
20 min
YIELDS
4 servings

A velvety, spicy soup that’s great on its own or with a sandwich.

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Ingredients

1 ½
Tbsp vegetable oil
2
cloves garlic, finely chopped
1
medium onion, chopped
½
jalapeno, finely chopped
Kosher salt
¾
tsp ground cumin
½
tsp ground coriander
2
cups low-sodium chicken broth
2 15-oz
cans black beans, not drained
Fresh cilantro sprigs, for serving
Sour cream, for serving
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Directions

Step 1

Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

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