Black Bean Soup for Tired, Hungry, Busy People

30 mins
Serves 4
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Directions

  1. 1Heat a medium dutch oven over medium-high heat and add enough olive oil to generously coat the bottom.
  2. 2Heat a medium dutch oven over medium-high heat and add enough olive oil to generously coat the bottom.
  3. 3Heat a medium dutch oven over medium-high heat and add enough olive oil to generously coat the bottom.
  4. 4Add one sliced onion and four smashed cloves of garlic and cook, stirring frequently, until wilted and browned, about 8 minutes.
  5. 5Add one sliced onion and four smashed cloves of garlic and cook, stirring frequently, until wilted and browned, about 8 minutes.
  6. 6Add one sliced onion and four smashed cloves of garlic and cook, stirring frequently, until wilted and browned, about 8 minutes.
  7. 7Add 1 ½ teaspoons ground cumin and 1 teaspoon smoked paprika (or 2 teaspoons chili powder) and cook for 30 seconds.
  8. 8Add 1 ½ teaspoons ground cumin and 1 teaspoon smoked paprika (or 2 teaspoons chili powder) and cook for 30 seconds.
  9. 9Add 1 ½ teaspoons ground cumin and 1 teaspoon smoked paprika (or 2 teaspoons chili powder) and cook for 30 seconds.
  10. 10Add 2 cans of drained black beans and cook, stirring frequently, for about 2 minutes to lose the canny flavor.
  11. 11Add 2 cans of drained black beans and cook, stirring frequently, for about 2 minutes to lose the canny flavor.
  12. 12Add 2 cans of drained black beans and cook, stirring frequently, for about 2 minutes to lose the canny flavor.
  13. 13Add 1 quart of broth and let it simmer for about 10 minutes for the flavors to come together.
  14. 14Add 1 quart of broth and let it simmer for about 10 minutes for the flavors to come together.
  15. 15Add 1 quart of broth and let it simmer for about 10 minutes for the flavors to come together.
  16. 16Blend the soup with an immersion blender until nice and smooth.
  17. 17Blend the soup with an immersion blender until nice and smooth.
  18. 18Blend the soup with an immersion blender until nice and smooth.
  19. 19Simmer the soup for about 5 minutes until it thickens up to your desired viscosity.
  20. 20Simmer the soup for about 5 minutes until it thickens up to your desired viscosity.
  21. 21Simmer the soup for about 5 minutes until it thickens up to your desired viscosity.
  22. 22Season the soup to taste with salt and pepper after it reaches the desired thickness.
  23. 23Season the soup to taste with salt and pepper after it reaches the desired thickness.
  24. 24Season the soup to taste with salt and pepper after it reaches the desired thickness.
  25. 25Prepare quesadillas with corn tortillas and grated melty cheese.
  26. 26Prepare quesadillas with corn tortillas and grated melty cheese.
  27. 27Prepare quesadillas with corn tortillas and grated melty cheese.
  28. 28Serve the black bean soup topped with sour cream, radish, and avocado (if available), with quesadillas alongside.
  29. 29Serve the black bean soup topped with sour cream, radish, and avocado (if available), with quesadillas alongside.
  30. 30Serve the black bean soup topped with sour cream, radish, and avocado (if available), with quesadillas alongside.

Ingredients

  • Olive oil
  • Olive oil
  • Olive oil
  • 1 medium onion, sliced
  • 1 medium onion, sliced
  • 1 medium onion, sliced
  • 4 garlic cloves, smashed
  • 4 garlic cloves, smashed
  • 4 garlic cloves, smashed
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 2 cans black beans, drained
  • 2 cans black beans, drained
  • 2 cans black beans, drained
  • 1 quart chicken broth
  • 1 quart chicken broth
  • 1 quart chicken broth
  • Salt & pepper
  • Salt & pepper
  • Salt & pepper
  • 8 corn tortillas
  • 8 corn tortillas
  • 8 corn tortillas
  • 16 ounces grated melty cheese
  • 16 ounces grated melty cheese
  • 16 ounces grated melty cheese
  • sour cream
  • sour cream
  • sour cream
  • radish
  • radish
  • radish
  • avocado
  • avocado
  • 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.