Name: Spicy Black Bean Soup with Poached Eggs
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 small red onion, diced; 2 celery ribs, diced; 1 red bell pepper, diced; 1 chipotle pepper in adobo sauce, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 3 cups low-sodium vegetable broth; Two 15-ounce cans black beans; One 15-ounce can diced tomatoes; 2 limes, zested and juiced; Salt and pepper, to taste; 4 large eggs; Chopped fresh cilantro, for garnish

Directions

Watch how to make this recipe.

Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the onion, celery and bell pepper and cook, stirring, until they begin to soften, 4 to 5 minutes. Add the chipotle pepper, chili powder and ground cumin and cook, stirring, for an additional 30 seconds. Add the vegetable broth, black beans and diced tomatoes. Bring the mixture to a simmer, reduce the heat to medium and cook for about 15 minutes.
Add the lime zest and juice and season with salt and pepper to taste.
Use a spoon to create 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each of the wells. Cover and cook until the eggs are set to your liking, about 5 minutes. Top with the fresh cilantro and scoop 1 egg into each of 4 bowls, then divide the rest of the soup among the bowls and serve.

Spicy Black Bean Soup with Poached Eggs

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