Spicy Black-Bean Soup
- 2 tablespoons vegetable oil
- 1 medium white onion finely chopped
- 2 cloves garlic minced
- 2 inches jalapeno pepper 1 fresh, seeded and minced
- 1 1/2 teaspoons chili powder
- 1 1/4 teaspoons cumin ground
- 1/4 teaspoons oregano dried
- 38 ounces black beans drained and rinsed
- 3 cups water
- 1/2 each bay leaves California
- 1 x cilantro chopped, as needed
- 1 x limes wedges, as needed
- 1 x white onion chopped, as needed
- Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then saute onion, garlic, and jalapeno with chili powder, cumin, oregano, and 1/2 teaspoon salt until onion is beginning to brown, 6 to 8 minutes.
- Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.
- Transfer about 2 cups soup to a blender and puree (use caution when blending hot liquids).
- Return to pot and reheat over medium-low heat, stirring frequently.
- Discard bay leaf.
- Season with salt.
vegetable oil, white onion, garlic, jalapeno pepper, chili powder, cumin ground, oregano dried, black beans, water, bay leaves california, cilantro, limes wedges, white onion
Taken from recipeland.com/recipe/v/spicy-black-bean-soup-49077 (may not work)