American
Cumin-Lime Black Bean Soup
A weeknight black bean soup with toasted cumin, poblano, tomato, and oregano, partially blended for body and sharpened at the table with fresh lime.
6 servings · 15 minutes prep · 45 minutes cook
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 1 large poblano chile, seeded and diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 3 cans black beans, 15 ounces each; drain and rinse 1 can, reserve beans and 1 cup liquid from 2 cans, Drain and rinse 1 can. Drain the other 2 cans over a measuring cup and reserve 1 cup / 240 ml of their liquid.
- 3 cups low-sodium vegetable broth
- 1 bay leaf
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
Fresh Finish
- 3 tablespoons fresh lime juice
- 1/2 cup chopped cilantro leaves and tender stems
- 1 small jalapeño, thinly sliced, optional, for serving, optional garnish
Directions
Build the Aromatic Base
- Heat the olive oil in a Dutch oven over medium. Cook the onion and poblano with half the salt until soft and lightly browned, 8 to 10 minutes.
- Add the garlic, cumin, and oregano and stir for 45 seconds. Add the tomato paste and cook until it darkens and leaves a film on the pot, 2 minutes.
Simmer and Blend
- Drain and rinse one can of black beans. Drain the remaining two cans over a measuring cup, reserving 1 cup / 240 ml can liquid; if necessary, add water to reach that amount. Add all the beans, reserved liquid, broth, bay leaf, remaining salt, and black pepper. Bring to a boil, reduce to a steady simmer, and cook uncovered for 20 minutes.
- Remove the bay leaf. Keep the immersion blender submerged and pulse until roughly one-third of the beans are puréed. Simmer for another 5 minutes; add broth or water if the soup does not flow readily from the spoon.
Brighten and Serve
- Take the pot off the heat and stir in the lime juice and most of the cilantro. Taste only after the lime is integrated, then adjust salt.
- Ladle into bowls and top with remaining cilantro and the jalapeño. Serve hot, with extra lime at the table if desired.
