Spicy Black Bean Soup

By Martha Stewart (16,118 recipes)
Spicy Black Bean Soup

Description

Make this weeknight dinner in a flash: Use 3 cans (15.5 ounces each) black beans, rinsed and drained, along with 3 cups water, and start with step 2. For a crunchy topping, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees u

Ingredients

  • 1 3/4 cups low-sodium vegetable broth
  • 1 pound dried black beans, picked over, soaked overnight, and drained
  • 1 tablespoon cornstarch
  • 1 tablespoon extra-virgin olive oil
  • 2 jalapenos, minced
  • 2 large yellow onions, diced small
  • 2 tablespoons fresh lime juice (from 2 limes)
  • 2 teaspoons ground cumin
  • 4 garlic cloves, minced
  • Coarse salt and ground pepper
  • Diced avocado, diced onion, cilantro, low-fat plain yogurt, and tortilla strips, for serving (optional)

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  • Prep Time
  • Yield
  • servings:4

Instructions

Read the preparation instructions at Martha Stewart


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