Black Bean Soup with Cilantro Lime Rice

Tonight’s dinner was an easy black bean soup with rice. Ever since we took a trip to Tampa this winter and ate at the Columbia Cafe at the Tampa Bay History Center, I have been craving a big bowl of black bean soup served around perfectly seasoned rice.

We found a black bean soup recipe online that turned out a good soup with an assertive flavor.

Black Bean Soup with Cilantro Lime RiceIMG_3140

Serves 4, Based on the soup recipe from Once Upon A Chef

For the Rice:

  • 1 cup jasmine rice
  • Juice of half a lime
  • 1 T olive oil
  • 1/2 bunch cilantro leaved, stems removed, roughly chopped
  • salt to taste

For the Soup:

  • 2 T olive oil
  • 2 onions, roughly chopped
  • 4 large garlic cloves, crushed and peeled
  • 2 carrots, peeled and roughly chopped
  • 2 (15-oz) cans black beans, drained and rinsed
  • 5 cups water
  • 2 – 3 low sodium bouillion cubes
  • 3/4 t dried Mexican oregano
  • 1 t ground coriander
  • 2 t ground cumin
  • 1/8 t ancho chili powder
  • 1/4 t smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • Juice of half a lime
  • Sour cream for serving (optional)
  • 1 avocado, sliced (optional)
  • Handful chopped fresh cilantro (optional)

Instructions:

  1. Make the rice in a rice cooker or on the stove. If making rice on the stove, boil 1 1/2 cups water and add 1 cup rice. Cover and cook on low heat for 15 minutes, then remove from heat and allow to sit for 5 minutes covered. Remove lid and fluff with a fork. If using a rice cooker, add rice and water and cook following the manufacturers instructions. After the rice is cooked, stir in the olive oil, cilantro, lime juice and salt.
  2. While the rice is cooking, heat the olive oil in a soup pot over medium heat. Once the oil is hot, add the onions, garlic and carrots. Sautee for about 8 minutes until the mixture is softened and begins to stick to the bottom of the pot.
  3. Add the beans, water, bouillon cubes and spices. Cover and simmer on medium heat for about fifteen minutes.
  4. Using an immersion blender, blend the soup until it is smooth. Alternately, carefully blend in batches in a regular blender, being careful to vent the lid and avoid splatters.
  5. Add the lime juice to the pureed soup.
  6. To serve, place a scoop of rice in the center of a large bowl. Ladle soup around the rice. Top with cilantro, avocado slices and sour cream.
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