Black Bean Soup

I think quality ingredients are key for this recipe. I use cumin so frequently that I always have a fresh bottle on hand. Fresh vibrant cilantro is also key. I also highly recommend braising the onions along with a boneless skinless pork chop. These additions to the recipe are a simple way of raising the flavor profile without adding to the calories significantly.

And it couldn't be easier or cheaper. I did purée some of the beans to thicken it up a bit. I served with sour cream and shredded cheddar, but I think it would be good topped with avocado too.

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I make this using all chicken stock, rather than the water and vegetable broth, and I puree the whole soup - with the cilantro - when it's finished. Then I stir in the lime at the end. When I do this, the soup comes out creamy, thick, and flavorful. We add the sour cream dolloped on top at the end, and my whole family loves it. Actually, my family adds the sour cream, but I add plain yogurt because I like the slightly sour taste it adds. I feel it complements the lime well. I serve it with warmed corn tortillas or corn bread and a salad. Very easy, and the house smells great when I come home to it.

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Wow, was this bland! I can not believe this made it past the CL test kitchen.

Quite possibly one of the best soups I've ever made. So easy to throw all the ingredients in the crock pot and have it be ready to eat when you get home from work. Super flavorful and healthy to boot.

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My husband and I love this recipe. We've been making it for years because it's delicious and budget friendly.