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Tex-Mex Black Bean Soup
- Servings:
6
as an appetizer - Difficulty
Easy
- Ready in
30 min
By Nick Evans
Published 2014
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 1 cup 3
Method
- Heat olive oil in a large, sturdy pot (at least
4 quarts - Add onion, garlic, jalapeño, cumin, chili powder, oregano, and
a pinch
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Made this as a spicy starter for our bonfire night party and it got lion’s share of attention! Used a range of smoked and dried Mexican chillis to add some complexity and went with the ‘all the trimmings’ concept with cheese, sour cream, fresh coriander, jalapeños and even some pickled Mexican cactus I found. Plus lots of crushed tortilla chips obviously.