Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 12 green onions, chopped (1 1/3 to 1 1/2 cups) – white, light green and some of the dark green portion
- 3 (15-ounce) cans black beans, rinsed and drained (see Note)
- 3 to 4 teaspoons chopped garlic
- 3 jalapeños (2 to 3 inches long), seeded and finely chopped (1/2 to 2/3 cup)
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 2 tablespoons tomato paste
- 4 1/2 cups chicken stock or broth
- 1 1/2 small bunches fresh cilantro, chopped (about 1 1/2 cups)
- 1 1/2 tablespoons light brown sugar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Garnishes: fried tortilla strips, sour cream, lime wedges
Instructions
- In a large stockpot, heat olive oil over medium heat. Add green onions and sauté until soft, 6 to 7 minutes.
- Stir in beans, garlic, jalapeños, cumin, coriander, and tomato paste. Cook, stirring often, for 5 minutes.
Add stock, cilantro, and sugar; bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes. - Remove from heat; let cool slightly. Purée with an immersion blender (or in batches in a blender) until smooth. Return to pot, season with salt and pepper.
- Reheat gently and serve with garnishes.
Notes
Dried beans: Use 3/4 pound (2 to 2 1/4 cups) dried beans; cook 1 1/2 to 2 hours.
Cornmeal thickener: Stir in 1 tablespoon cornmeal after blending; simmer 2 to 3 minutes.
Spicier version: Leave in some/all of the jalapeño veins.
- Category: Soups, quick and easy
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (excluding garnishes)
- Calories: 346
- Sugar: 7.4 g
- Sodium: 664.7 mg
- Fat: 10.2 g
- Saturated Fat: 1.8 g
- Carbohydrates: 47.7 g
- Fiber: 15.9 g
- Protein: 18.2 g
- Cholesterol: 5.4 mg