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Creamy ancho-lime black bean soup

1
Point(s)
Total Time
40 min
Prep
8 min
Cook
20 min
Serves
6
Difficulty
Easy

Ingredients

Olive oil

1 Tbsp

Uncooked onion(s)

1 large, chopped

Jalapeño pepper(s)

1 medium, seeded and minced

Garlic

2 medium clove(s), minced

Dried oregano

1½ tsp

Ground cumin

½ tsp

Ancho chile powder

1 tsp

Cayenne pepper

⅛ tsp

Canned black beans

62 oz, 4 (15 1/2-ounce) cans, rinsed and drained

Vegetable broth

2 cup(s)

Fresh lime juice

2 Tbsp

Plain lowfat Greek yogurt

3 Tbsp

Cilantro

⅓ cup(s), fresh, coarsely chopped

Uncooked scallion(s)

2 medium, thinly sliced

Instructions

  1. Heat oil in large saucepan over medium-high heat. Add onion and jalapeño and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic, oregano, cumin, ancho powder, and cayenne and cook, stirring constantly, until fragrant, about 30 seconds.
  2. Add beans and broth and bring to boil. Reduce heat and simmer, uncovered, 10 minutes. Remove from heat and stir in lime juice. Let stand to cool 5 minutes.
  3. Pour soup, in batches, into blender and puree. Return soup to saucepan and cook over low heat, stirring often, until hot, about 2 minutes. Serve topped with yogurt, cilantro, and scallions.
  4. Per serving (1 cup soup and 1½ teaspoons yogurt)

Notes

To store leftovers, transfer the soup to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.

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