This soup is one of my easiest recipes, and a favorite in my family. I like it because by the time you open the cans, this delicious, nourishing soup is almost done. I must warn you... although the soup has enough flavor..., all by itself she looks a bit blunt. The magic is in the garnish. (I was serious about three colors...)
Prep Time: [25 minutes]
Total Time: [25 minutes]
Servings: [4 servings]
Ingredients
- red onion, 1 finely sliced
- garlic, 3 cloves, finely chopped
- orange, 2 - 1 juiced, 1 sliced
- vegetable or chicken broth, 4 cups
- black beans, 2 15oz cans
- tomato paste, 1 6oz can
- olive oil, 1 tbsp
- salt
- freshly ground pepper
- smoked paprika, 1 tsp
- tortilla chips
- fresh cilantro, 1/2 bunch chopped
- avocado, 2, diced
- sour cream, 1 cup
Instructions
- Heat olive oil in a pot with thick bottom, and sauté the onion over medium heat until translucent, about 5 minutes. Add the garlic and the paprika and sauté another minute, until all is fragrant.
- Add the tomato paste and orange juice and bring to a simmer.
- Rinse the beans well under running water, before adding. Mix well.
- Pour in the broth. Bring back to a boil; turn the heat to low and simmer for 10 minutes. Use a potato masher or hand blender to puree some of the soup, add 1/2 cup water if the soup is too thick. Taste and season with salt and pepper.
- Scoop the soup in deep plates and serve with all the garnish-deliciousness-es.
Tips
- 💡 Tip 1: Rinse canned beans before use, to reduce the added sodium by up to 80%! You can always add more salt when needed, but at least you're the one in charge.
- 💡 Tip 2: Double & Freeze. Prepare a double portion, and freeze half for next time. Easy!
- 💡 Tip 3: This soup is great for entertaining large groups. Just adjust the amount of ingredients to your needs. Fill bowls with the garnishes and have your guests 'build-their-own'. Comfort never looked this good.
0 comments