BLACK BEAN SOUP

Filed under Soups
Ingredients
1 tablespoon olive oil
1 small onion, chopped
1 jalepeno, seeded and finely chopped
3-4 cloves garlic, minced
2 teaspoons chili powder
Dash of cayenne pepper (optional)
4 (15 ounce) cans black beans, rinsed and drained
4 cups chicken or vegetable broth
2 tablespoons lime juice
1/2 cup chopped fresh cilantro
Salt and pepper, to taste

Directions
Heat olive oil in a large saucepan over medium heat.  Add the onion, jalepeno and garlic and cook until soft, about 5 minutes.  Stir in the chili poweder and cayenne.  Add the beans and broth and simmer for about 15 minutes.  Remove 3 cups of the soup and puree in a blender, then return to the pot (or alternatively, use a hand blender directly in the pot).  Remove from heat and stir in lime juice and cilantro.  Season with salt and pepper, to taste.

Let's Dish
I'm of the opinion that black bean soup is ugly, but delicious.  Really delicious.  This version is full of flavor with a spicy kick, but you can always cut back on the jalapeno and omit the cayenne for a milder version.  I absolutely love this soup and often make up a batch for lunch.  Once I've enjoyed a big bowl full, I freeze the rest in individual serving sized containers for another day. 

Who Dished It Up First
Adapted from The America's Test Kitchen Family Cookbook