Directions
- 1Heat a medium dutch oven over medium-high heat and add enough olive oil to generously coat the bottom.
- 2Add one sliced onion and four smashed cloves of garlic and cook, stirring frequently, until wilted and browned, about 8 minutes.
- 3Add 1 ½ teaspoons ground cumin and 1 teaspoon smoked paprika (or 2 teaspoons chili powder) and cook for 30 seconds.
- 4Add 2 cans of drained black beans and cook, stirring frequently, for about 2 minutes to lose the canny flavor.
- 5Add 1 quart of broth and let it simmer for about 10 minutes for the flavors to come together.
- 6Blend the soup with an immersion blender until nice and smooth.
- 7Simmer the soup for about 5 minutes until it thickens up to your desired viscosity.
- 8Season the soup to taste with salt and pepper after it reaches the desired thickness.
- 9Prepare quesadillas with corn tortillas and grated melty cheese.
- 10Serve the black bean soup topped with sour cream, radish, and avocado (if available), with quesadillas alongside.
Ingredients
- Olive oil
- 1 medium onion, sliced
- 4 garlic cloves, smashed
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 cans black beans, drained
- 1 quart chicken broth
- Salt & pepper
- 8 corn tortillas
- 16 ounces grated melty cheese
- sour cream
- radish
- avocado
Equipment
hot potmedium dutch ovenimmersion blender
Tips
- Chili powder can be used instead of paprika for a stronger flavor.
- Season the soup after it reaches desired viscosity to avoid over-salting.
- Garnish with sour cream, ripe avocado, or radish for texture.
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