Black Bean Soup

What you need

Ingredients

Measured for 6 servings.

• 30 mlextra-virgin olive oil
• 120 gRed Onions
• 1 pcs (approx. 14 g)Jalapeno
• 10 gGarlic
• 15 gTomato Puree
• 1 gKosher Salt
• 1 gBlack Pepper
• 1 gground cumin
• 2 gChilli Powder
• 3 pcs (approx. 1200 g)Black Beans
• 720 mlChicken Stock
• 1 pcs (approx. 0.2 g)Bay Leaf

Make it

Method

1. 01

   Weigh and prepare all ingredients for Black Bean Soup: 30 ml Extra Virgin Olive Oil, 120 g Red Onions, 1 pcs (approx. 14 g) Jalapeno, 10 g Garlic, 15 g Tomato Puree, 1 g Kosher Salt, 1 g Black Pepper, 1 g Ground Cumin, 2 g Chilli Powder, 3 pcs (approx. 1200 g) Black Beans, 720 ml Chicken Stock, 1 pcs (approx. 0.2 g) Bay Leaf. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Jalapeno and the listed liquids, bring to a gentle simmer, and cook partly covered for about 35 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Black Bean Soup into 6 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.