Black Bean Soup with Rice
  • 3 (15 ounce) cans black beans, drained but not rinsed
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder (or more if you want more heat)
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 3 cups vegetable broth
  • ½ teaspoon salt
  • 1 Bay leaf
  • 2 tablespoons cornstarch, mixed with 2 tablespoons cold water until smooth
  • Fresh cilantro, chopped, for serving
  • Hot cooked white or brown rice
  • Put one can of drained black beans in a bowl and mash with a fork. Set aside.
  • Heat olive oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes.
  • Add garlic, chili powder, cumin, and oregano, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
  • Add vegetable broth, salt, Bay leaf, and both black beans, whole and mashed. Bring to a boil.
  • Reduce heat to medium-low. Stir cornstarch mixture to re-combine and add to soup. Stir to combine and simmer for 15 minutes, stirring occasionally.
  • Remove Bay leaf and discard. Taste the soup and adjust salt to taste.
  • Put rice in bowls. Pour soup on top. Generously sprinkle with fresh chopped cilantro, if desired, and serve.
Recipe adapted from Comfy in the Kitchen (via my sister).
Recipe by Taming of the Spoon at