Santa Fe Black Bean Soup
Nutrition
Calories: 404 kcalCarbohydrates: 59 gProtein: 23 gFat: 23 gSaturated Fat: 11 gSodium: 2531 mgFiber: 17 gSugar: 20 gVitamin A: 23.775 IUCalcium: 133 mgIron: 16 mg
Ingredients
- 1 tablespoon salt
- 4 cups water
- 8 oz Black beans dried, soaked overnight in cold water cover than drained
- 3 whole white onion chopped
- 4 whole Garlic cloves minced
- 1/4 cup chopped fresh cilantro
- 1/2 cup red bell pepper minced
- 1/4 cup olive oil
- 1 tablespoon distilled white vinegar
- 1 whole roasted anaheim chili chopped
- 1 whole Jalapeno pepper finely chopped (optional)
- 6 oz tomato paste
- 2 cups chicken broth
- 1 pinch salt to taste
Instructions
- Add the salt to the water, bring to a boil, add the beans, and reduce the heat to let the beans simmer until they are soft, about 1-1/2 hours.
- In a large frying pan, sauté the onion, garlic, cilantro, and bell pepper in the olive oil until the onions are slightly brown. Add the vinegar, chili, jalapeño, tomato paste, and chicken broth. Stir over low heat to blend.
- Drain the cooked beans, reserving 2 cups of the liquid. Add the reserved liquid and the beans to the onion mixture. Stir, continuing to simmer over low heat, for several minutes.
- Purée the mixture in small amounts in a blender. Pour the purée back into the pan to reheat, and simmer for 5 minutes over low heat, stirring constantly. Season with salt and pepper.
- Serve hot, garnished with cilantro leaves, a dollop of sour cream, and a dash of paprika.