Cuban Black Bean Soup - Forks Over Knives

By klgettins

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 tablespoon + 1 teaspoon chili powder
• 1 tablespoon ground cumin
• 4 15 ounce can black beans, drained and rinsed
• 4 cups vegetable broth
• 3/4 cup salsa
• 1 tablespoon + 1 teaspoon lime juice
• 6 tablespoons fresh cilantro, chopped (garnish)
• 3-4 green onions, sliced (garnish)
• Hot sauce or cayenne pepper (optional)

Details

Servings 6
Adapted from forksoverknives.com

Preparation

Step 1

Heat olive oil over medium high heat. Add onion and sauté until translucent— about 2–3 minutes.

Add chili powder and cumin, stir to combine.

Add beans, vegetable broth, and salsa.

Bring to a boil, then reduce to low and simmer for 10 minutes.

Remove from heat and stir in lime juice.

Transfer half of the mixture to a blender and puree until mostly smooth.

Mix puree back in with soup. Garnish with cilantro and green onions.

You can also drizzle with hot sauce or add cayenne pepper to taste, if desired.