BLACK BEAN SOUP WITH CUMIN AND CILANTRO

By moninikole

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 garlic cloves, chopped
• 1/4 cup chopped jalapeños with seeds
• 2 cups dried black beans (about 13 ounces)
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 8 cups (or more) vegetable stock or canned vegetable broth
• 1 cup coarsely chopped fresh cilantro
• Lime wedges

Preparation

Step 1

Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)

Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.