Happy Monday! Today we’d like to share with you a hearty and healthy soup that serves as a main course. It’s a great meal for Meatless Monday!
This black bean soup comes together so quickly and easily. Sure, you have to fry up the tortillas, but you can always skip that step and use store-bought tortilla chips, especially if you don’t have a package of corn tortillas in your fridge that you can’t remember when it was purchased…
Black Bean Soup from Food & Wine
- Vegetable oil, for frying
- Three 6-inch corn tortillas, cut into narrow wedges
- Kosher salt
- 1 onion, cut into 1/4-inch dice
- 1 teaspoon ground cumin
- Two 15-ounce cans black beans
- 2 tablespoons chopped cilantro
- Freshly ground pepper
- Heat 1/2 inch of vegetable oil over moderately high heat in a dutch oven until a candy thermometer (you’re supposed to use a deep-fry one, but whatever) registers 350°. Add the tortillas and fry, stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes. Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.
- Pour out all but about 2 tablespoons of the oil; add the onion and cook over moderate heat until softened, about 6 minutes.
- Add the cumin and cook for 1 minute.
- Add the beans with their liquid (emphasis, because I always strain canned beans) and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes.
- Stir in 1 tablespoon of the cilantro and season with salt and pepper.
- Ladle the soup into bowls and top with a few tortillas. Sprinkle with the remaining 1 tablespoon of cilantro and serve.