— · Mains
Spicy Black Bean Soup
There are a lot of things to love about this soup: It comes together in 20 minutes in just one pot with fewer than 10 ingredients. The cocoa powder accentuates the fudginess of the black beans, while the salsa verde adds surprising tartness. Leftover soup keeps for up to three days.
Ingredients
Serves 6- 4 cansblack beans (do not drain or rinse)
- 2(roughly 16-oz) jars mild salsa verde (or 30.5 cups homemade)
- 2 canschopped green chiles
- 2 tbspunsweetened cocoa powder
- 2 tspground cumin
- 2 tspgarlic powder
- ½ cupchopped cilantro
- Salt and black pepper
- Lime wedges, sour cream, pickled red onions, queso fresco, tortilla chips and sliced avocado, radishes and fresh chiles, for topping
Method
- 01
In a large pot, bring the beans, salsa, green chiles, cocoa powder, cumin and garlic powder to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until the beans flatten easily when smashed against the side of the pot, 7 to 10 minutes.
- 02
Use an immersion blender or potato masher to smash some of the beans until the broth is thickened to your liking. Stir in the cilantro, then season to taste with salt and pepper. (If too salty or thick, add water to thin.) Serve with desired toppings.