Spicy Black Bean Soup
Published: 10/28/2009 by Deliciously Organic
Serves 6
2 cups black beans, soaked overnight, then drained
8 cups beef stock
1 28-ounce can diced tomatoes
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic
1 heaping tablespoon coarse sea salt
1 tablespoon tomato paste
1/2 bunch cilantro, plus 2-3 tablespoons more for garnish
1 jalapeño pepper, seeded and sliced
1 bunch green onions chopped
sour cream
Combine beans, stock, tomatoes, paprika, onion powder, garlic, sea salt and tomato paste in large pot. Bring to a boil and then lower heat and simmer for 3 hours. Add cilantro, jalapeño and green onions to soup and let simmer for 5 minutes. Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth. Serve with a dollop of sour cream and sprinkle with cilantro.
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