quick black bean soup & jalapeno cream
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Delicious and so quick to make. The additional of the jalapeno cream on top really adds a nice flavor.
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For quick black bean soup & jalapeno cream
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2 tspolive oil
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2 clovegarlic, minced
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1 smred onion, small dice
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1/2red bell pepper, small dice
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2 can15 oz. cans black beans, drained and rinsed
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2 creduced-sodium chicken broth
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2 Tbspfinely chopped cilantro
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1 1/2 tspground cumin
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1 1/2 tspdried oregano
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cayenne pepper to taste
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1/4 clight sour cream
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1/4 clow-fat plain yogurt
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1 Tbspfresh cilantro, minced plus more for garnish
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1 tspfinely chopped fresh (or jarred) jalapeno pepper
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2 Tbspsherry
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1/2 tspliquid smoke
How To Make quick black bean soup & jalapeno cream
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1In a large dutch oven or soup pot, heat the olive oil over medium heat. Add onion, garlic and bell pepper - cook until tender.
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2Add the drained black beans, broth, chopped cilantro, cumin, oregano, and cayenne and bring to a boil. Then reduce heat and simmer, covered, for approx. 20 min., stirring occasionally.
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3Jalapeno Cream: Combine sour cream, yogurt, minced cilantro and jalapeno in a small bowl. Set aside.
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4After soup has cooked for 20 minutes, add the sherry and liquid smoke to the soup. Stir well and remove the soup from heat. If preferred, ladle half of the soup in a blender (or use an immersion blender) and puree the soup. Return pureed soup to the pot and heat for approx. 5 min. more.
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5To serve, top each bowl of soup with a dollop of the sour cream mixture and add additional cilantro for garnish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Quick Black Bean Soup & Jalapeno Cream:
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