Name: Spicy Black Bean Soup
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: cuban
Ingredients: 1 1/2 tablespoons vegetable oil; 2 cloves garlic, finely chopped; 1 medium onion, chopped; 1/2 jalapeno, finely chopped; Kosher salt; 3/4 teaspoon ground cumin; 1/2 teaspoon ground coriander; 2 cups low-sodium chicken broth; Two 15-ounce cans black beans, not drained; Fresh cilantro sprigs, for serving; Sour cream, for serving

Directions

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Special equipment:

Blender

Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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