Black Bean Soup with Jalapeno Salsa
Note: I modified this a bit when I tried it. I added all of the salsa ingredients directly into the soup. It was delicious. Personally I would always serve this with cornbread, but the day I made it I served it with Garlic Butter Ciabatta Bread
- 2 tablespoons plus 2 teaspoons olive oil
- 1 large poblano or green bell pepper, chopped
- 2 cloves garlic, chopped
- 1 large red onion, chopped
- kosher salt and black pepper
- 1 teaspoon ground cumin
- 2 15.5-ounce cans black beans, rinsed, or 1 heaping cup dried black beans, soaked and cooked
- 12-ounce Quality Chicken Stock
- 3 to 4 jalapeños, halved and seeded
- 1/2 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- Heat 2 tablespoons of the oil in a large pot over medium heat. Add the poblano, garlic, all but ⅓ cup of the onion, ¾ teaspoon salt, and ½ teaspoon pepper.
- Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Stir in the cumin.
- Add the beans, stock, and ½ cup water (I used more stock instead). Mash some of the beans with a fork or potato masher. Bring to a boil.
- Reduce heat and simmer, stirring occasionally, until the soup is slightly thickened, 6 to 8 minutes.
- Meanwhile, heat broiler. Place the jalapeños on a broilerproof baking sheet and broil until charred, 2 to 3 minutes. Slice crosswise.
- In a small bowl, toss the jalapeños with the cilantro, lime juice, remaining ⅓ cup onion and 2 teaspoons oil, and ¼ teaspoon each salt and pepper. Serve with the soup.