Mexican Black Bean Soup

by erin

I've totally been there: home from work late after a nasty commute, completely starving, but too tired to cook anything substantial (let alone healthy) for dinner. It happens more often than I'd like, and if it happens to you too, this soup may save your life.
Because it is just SO. DAMN. EASY. 

And because you're using dried black beans instead of canned, it is actually really healthy. Unless, of course, you're like me and choose to add a ridiculous amount of feta. Oh how I love feta.

Mexican Black Bean Soup
(adapted from this amazing cookbook)

1 bag (2 cups) dried black beans
8 cups water
1 onion, diced
1/4 tsp cayenne pepper
dash of paprika
dash of garlic powder
1/2 tsp salt (more or less to taste)
fresh cilantro leaves, chopped
1/2 cup queso fresco or feta cheese
lime wedges

Rinse and sort the black beans, then add to slow cooker with water, onion, cayenne, paprika and garlic powder. Cook on low for  6-8 hours or until beans are tender. Uncover for the last 30 or so minutes to thicken up the soup if needed. Add salt, then puree to desired consistency with immersion or standard blender. Garnish with cilantro, cheese, sprinkle with lime juice, and enjoy!

 pretty much the only ingredients. doesn't get much easier than that.

the finished product. easy, healthy, delicious.


Ari- Audrey Onassis said...

This looks awesome! Trader Joe's sells a canned black bean soup that is delicious...you know, for those of us who are really lazy. :)

erin louise said...

Ooh, really? I love basically anything from TJs so I'm definitely going to check that out!

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