Ingredients for Black Bean Soup With Cumin And Coriander
- 1 tablespoon olive oil
- 1 medium onion
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons chopped coriander stems and 1 cup chopped coriander leaves
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 bay leaf
- a pinch of cayenne pepper, optional
- 4 cups water
- 2 (15-ounce) cans black beans, rinsed and drained
- 1/4 cup sour cream
- 1 tablespoon lime juice
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How to Make Black Bean Soup With Cumin And Coriander
- Heat 1 tablespoon olive oil in a medium heavy frying pan over medium-high heat. Add 1 medium onion, 1 medium carrot (diced), 1 stalk celery (diced), ½ green bell pepper (diced), 2 cloves garlic (minced), and 2 tablespoons chopped coriander stems. Cook until the onion begins to soften, about 5 minutes.
- Season with 1 teaspoon salt, 1 teaspoon ground cumin, ½ teaspoon paprika, 1 bay leaf, and a pinch of cayenne pepper (optional).
- Lower the heat to medium-low and cook for 10 minutes more, stirring occasionally, ensuring the paprika and cayenne pepper do not burn.
- Add 4 cups water and continue to cook until the onion is very soft, about 8 minutes.
- Stir in 2 (15-ounce) cans black beans (rinsed and drained), 2/3 cup chopped coriander leaves, and simmer for 15 minutes, stirring occasionally.
- In a small bowl, combine ¼ cup sour cream, 1 tablespoon lime juice, and the remaining 1/3 cup chopped coriander leaves.
- Serve the soup hot in bowls, topping each serving with the sour cream mixture.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
10g
Fat
12g
Carbs
9g
