5-Ingredient Black Bean Soup

• portionen: 2 servings
• aktive zeit: 10 minutes
• gesamtzeit: 25 minutes

Zutaten

2 tablespoons (30 ml) extra-virgin olive oil

1/2 small white or yellow onion, (2ounces; 57 g) finely chopped (1/2 cup chopped)

1 chipotle chile from 1 can of chipotles in adobo, finely chopped (1 tablespoon)

1 (15-ounce; 425 g) can black beans, undrained

1 1/2 cups (360 ml) homemade chicken stock or vegetable stock or store-bought low-sodium chicken or vegetable broth, plus more as needed, divided

1/2 teaspoon lime zest plus 1 tablespoon juice from 1 lime

3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Lime wedges

Sour cream

Cilantro leaves

Sliced scallion

Crumbled cotija cheese

Anweisungen

In a large saucepan, heat oil over medium-high until shimmering. Add onions, and cook, stirring occasionally, until just softened, about 5 minutes. Add chipotle chile and cook, stirring constantly, until fragrant, about 1 minute.

Stir in black beans and their liquid, lime zest and juice, salt, and 1 cup (240 ml) of the broth; bring to a simmer. Once at a simmer, reduce to medium-low. Cover and cook, undisturbed, until the flavors meld and the mixture is slightly thickened, about 10 minutes.

Uncover, and using a potato masher, mash about 3/4 of the beans. Increase heat to medium-high, and stir in remaining 1/2 cup of broth. Continue to cook until mixture is creamy and thickened, 2 to 5 minutes. Thin to the desired texture with additional broth, if needed.

Serve immediately with optional lime wedge, sour cream, cilantro, scallions, or crumbled cotija cheese, if desired.

Nährwertangaben

• Kalorien: 423 kcal
• Gesamtfett: 18 g
• Gesättigtes Fett: 4 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 10 mg
• Natrium: 1503 mg
• Gesamtkohlenhydrate: 53 g
• Ballaststoffe: 18 g
• Zucker insgesamt: 6 g
• Eiweiß: 18 g