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

   Finely dice the red onion and jalapeño, and mince the garlic. Use the listed black beans already cooked or canned; drain and rinse canned beans. The measured beans, not an additional garnish, form the soup base.

2. 02

   Heat 30 ml olive oil in a large pot over medium heat. Soften the onion for about 5 minutes. Add the jalapeño and garlic for 1–2 minutes, then cook the 15 g tomato paste with the measured cumin, chili powder, salt and black pepper for 1 minute until fragrant.

3. 03

   Add the beans, 720 ml chicken stock and bay leaf. Bring just to a boil, reduce the heat and simmer partly covered for 15–20 minutes until the soup thickens and the beans are hot throughout. Remove the bay leaf; blend only part of the soup if a creamier texture is wanted, leaving some beans whole. Divide into six bowls.