Black Bean Soup

TOPPINGS Jalapeño Lime Cashew Sauce (page 232) Pickled Red Onions (page 237) Corn chips, such as Fritos Thinly sliced fresh jalapeños Diced avocado Sliced scallions Chopped fresh cilantro Lime wedges

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the black beans: in a large pot, combine the water and beans and soak at room temperature for 8 to 10 hours. (After 10 hours, the beans will begin to absorb too much water and may lose some of their texture and flavor)

Step 2

2. Drain the beans and return them to the pot. Add the broth and bay leaves, place over high heat, and bring to a boil. Boil for 1 to 2 minutes, then reduce the heat to low, cover, and simmer gently, stirring occasionally, until the beans are tender and soft, 1 to 2 hours. Remove the bay leaves and keep the beans over low heat.

Step 3

3. Make the veggies: In a medium skillet, warm the olive oil over

Step 4

medium heat. Once the oil is hot, add the onion, bell peppers, cilantro, jalapeño, and garlic and sauté, stirring occasionally, until softened, about 5 minutes. Reduce the heat to low, add the cumin, coriander, paprika, and dried oregano, and cook, stirring frequently, until the spices are toasted and smell fragrant, about 1 minute. Add the onion mixture to the pot of beans, then stir in the adobo and salt. Raise the heat to medium and continue simmering uncovered, stirring occasionally, until the beans thicken slightly, 20 to 25 minutes.

Step 5

4. Blend the soup: Transfer 3 cups of soup to a blender. Protecting your hand with a dish towel, crack the lid slightly away from you to let the steam escape. Blend on low speed, then gradually increase the speed to high and blend until smooth and creamy, about 1 minute. (If you want a smoother, creamier soup, blend more whole beans.) Add the blended beans back to the pot and stir to combine. Stir in the lime juice, then taste and adjust the seasonings, if necessary.

Step 6

5. Top and serve: Ladle the hot soup into bowls, swirl a spoonful or two of the Jalapeño Lime Cashew Sauce on top, then garnish with Pickled Red Onions, a small handful of corn chips, a few jalapeño slices, some diced avocado, scallions, cilantro, and a lime wedge on the side.

Step 7

6. To store: Cool completely, then store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop. For freezing instructions