Tex-Mex Black Bean Soup

Name: Tex-Mex Black Bean Soup
Prep time: 10 min
Total time: 30 min
Yield: Servings: 6 as an appetizer
Cuisine: United States
Ingredients: Pinch of salt; ½ teaspoon dried oregano; 4 cups water or vegetable stock; 3 cups cooked black beans; 1 bay leaf; 4 cups water or vegetable stock; Salt and pepper; 1 cup frozen corn (optional); 2 tablespoons olive oil; 1 cup diced white or yellow onion; 1 cup diced white or yellow onion; 1 medium jalapeño pepper, seeded and minced; 3 cloves garlic, minced; 2 teaspoons chili powder; 1½ teaspoons ground cumin; Tortilla chips; Sour cream or crema Mexicana; Sour cream or crema Mexicana; Lime wedges; Chopped cilantro; Grated cheese; Sliced avocado; Salt and pepper

Preparation info

Servings:
6
as an appetizer

Difficulty
Easy
Ready in
30 min

Appears in

Love Your Leftovers

By Nick Evans

Published 2014

About

Soup is almost a forgotten art. These days you can buy a canned or boxed version of almost any soup you want. But trust me, the flavors in a homemade version are above and beyond anything you can find in a can. And since we have a good black bean base already made, this soup only takes a few minutes to throw together.

Ingredients

2 tablespoons olive oil
1 cup diced white or yellow onion
3

Americas
United States
Starter
Soup
Spicy
Gluten-free
Vegetarian

Method

Heat olive oil in a large, sturdy pot (at least 4 quarts in size) over medium-high heat until oil is hot.
Add onion, garlic, jalapeño, cumin, chili powder, oregano, and a pinch