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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Ingredients:
2 cups black beans, soaked overnight, then drained |
8 cups beef stock |
1 (28 ounce) can diced tomatoes |
1 teaspoon paprika |
1 teaspoon onion powder |
1 teaspoon garlic |
1 tablespoon coarse sea salt |
1 tablespoon tomato paste |
1/2 bunch cilantro, plus 2-3 tablespoons more for garnish |
1 jalapeno pepper, seeded and sliced |
1 bunch green onion, chopped |
sour cream |
Directions:
1. Combine beans, stock, tomatoes, paprika, onion powder, garlic, sea salt and tomato paste in large pot. Bring to a boil and then lower heat and simmer for 3 hours.
2. Add cilantro, jalapeño and green onions to soup and let simmer for 5 minutes.
3. Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth.
4. Serve with a dollop of sour cream and sprinkle with cilantro.
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