Spicy Black Bean Soup with Poached Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 336
- Total Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 186 milligrams
- Sodium
- 764 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 13 grams
- Protein
- 19 grams
- Sugar
- 8 grams
- Total: 55 min
- Active: 35 min
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
- 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.