No-Fail Black Bean Soup
Serves: 4-6
  • 1 tablespoon of vegetable or olive oil
  • 1 medium onion, chopped
  • 1 jalapeno pepper, chopped or a small can of chopped jalapenos (optional)
  • 2 cloves of garlic
  • 1 fifteen-ounce can or 2 cups of black beans, drained and rinsed
  • 2 cups chicken broth
  • 1 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons dry sherry
  • 2 teaspoons lime juice
  • Salt and pepper to taste
  • Chopped cilantro and/or scallions for garnish
  1. Heat the oil in a two quart sauce pan. Saute the onions, jalapeno, and garlic for about five minutes, just to soften them.
  2. Add the beans, broth, cumin, coriander, and water, and bring to a boil.
  3. Reduce the heat and simmer for about forty-five minutes.
  4. Take off the heat, allow to cool somewhat, then puree with a stick blender or in a food processor.
  5. Add sherry and lime juice, and taste for salt and pepper. Return to the heat to warm for serving.
  6. Serve garnished with cilantro, scallions, sour cream, chips to taste.
Recipe by Taste Buds at