This soup is super yummy, easy and inexpensive to make and just so happens to be vegan...even though you'd never know it! It has such a great bright punch of lime in with the spicy black beans. I ate some leftovers for lunch today and it's great leftover.
If you can't find Cuban black beans, just add in extra seasoning.
Black Bean Soup with Cilantro Lime Rice
recipe adapted from Iowa Girl Eats
Black Bean Soup:
2 tsp oil
1/2 an onion, chopped
3 cloves garlic, minced
3 cans seasoned black beans, drained but not rinsed (I used Trader Joe's Cuban black beans)
1 Tb. chili powder
1 tsp. cumin
1 can rotel
1 c. green enchilada sauce
1 1/2-2 c. water (depending on how thin you want your soup)
1 1/2 c. veggie stock
salt & pepper
Avocado for serving
Heat the oil over medium heat in a soup pot. Add in the onion and cook until translucent. Toss in the garlic and stir to cook quickly. Add in the beans, chili powder, cumin, rotel, enchilada sauce, water, stock, salt & pepper. Bring the soup to a boil, lower the heat and simmer 15 minutes. (Start the rice now.) Once the soup has simmered, remove half of the soup from the pot and blend it until pureed. Add the pureed soup back to the pot and stir to combine. To serve, put a scoop off cilantro lime rice in the bottom of a soup bowl and cover with a ladle or two of soup. Top with avocado slices.
Cilantro Lime Rice:
1 1/2 c. white rice
3 c. water
1 Tb. butter or margarine
1/2 bunch of cilantro, chopped
1 juicy lime
While the soup is simmering, bring the water to a boil in a medium sauce pan and stir in the rice. Cover, turn heat to low and cook for 15 minutes. Remove from the heat and let the rice stand a few minutes. Fluff the rice with a fork and stir in margarine, cilantro and squeeze the lime juice in. Toss to combine.
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Val, This looks great! Thanks for the idea!
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