Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter ((or olive oil))
  • 3 cloves garlic ((minced))
  • 1 shallot ((minced))
  • 1/2 teaspoon ground cumin
  • 2 cups vegetable stock
  • 2 15.5 oz cans black beans ((drained and rinsed))
  • 1/4 cup cilantro
  • 1 lime ((juiced and zested))
  • salt and pepper ((to taste))

Instruction

  • Melt the butter (or olive oil) in a large pot or Dutch oven over medium heat.
  • Add the garlic and shallot. Cook 2-3 minutes to soften. Stir in the cumin and cook for an additional 30-60 seconds.
  • Pour in the vegetable stock and black beans. Cook 15-20 minutes to soften the beans.
  • If you would like some whole beans in your soup, remove about 1/3 of the soup and place in a bowl. Transfer the remaining soup to a blender and add the cilantro. Puree until smooth and then add back to the pan with the reserved beans.
  • Stir in the lime juice, taste, and season with salt, pepper, and/or additional lime, as needed.
  • Serve with sour cream and a sprinkle of fresh cilantro, if desired.