I developed this luscious yet healthful soup as a party appetizer to be served in shots. But you can serve it in a standard soup bowl, too – it tastes so good, a shot may not be enough. Offer hot sauce on the side if you don’t want to add it.
A shot of Chili-Lime Black Bean Soup. Credit: Susan Sampson
1 tbsp (30 mL) extra virgin olive oil
1 small yellow onion, diced
2 cloves garlic, chopped
3 cups (750 mL) low-sodium vegetable stock
2 cans black beans (each 19 oz/540 mL), drained, rinsed
2 tsp (10 mL) chili powder
2 tbsp (30 mL) lime juice
Kosher salt + freshly ground black pepper to taste
Hot sauce to taste
3/4 cup (175 mL) sour cream
1/3 cup (75 mL) tomato salsa
1/4 cup (60 mL) chopped cilantro
In medium pan, heat oil on medium heat until shimmery. Add onion and garlic. Cook, stirring, 2 minutes, or until softened. Add stock, beans and chili powder. Heat on high. When stock comes to simmer, reduce heat to medium-low. Simmer 15 minutes, or until onion and beans are soft.
Using blender, purée in batches until smooth and silky. Stir in lime juice, salt, pepper and hot sauce.
For party appetizers, ladle into tiny glasses or cups. Or ladle into small soup bowls. Top each 1/4 cup (60 mL) serving with about 2 tsp (10 mL) sour cream, 1 tsp (5 mL) salsa and sprinkling of cilantro. Give party glass or cup a light swish before drinking, or stir in toppings before eating from bowl.
Makes 5 cups (1.25 L).
- Use standard chili con carne powder, or a varietal chili powder, such as ancho. If using the latter, omit the hot sauce.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL