A topping of chopped hard-cooked eggs adds interesting texture and lends a cooling effect to this spicy Southwestern soup. Chopped cilantro supplies bright, fresh flavor and a welcome hit of color.

Elizabeth Taliaferro
Recipe by Cooking Light November 2010

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John Autry; Styling: Cindy Barr

Recipe Summary

total:
2 hrs 50 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.

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  • Heat the olive oil in pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes or until tender. Add beans, 2 1/2 cups water, oregano, red pepper, cumin, broth, and chiles; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.

  • Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return to pan. Stir in tomato paste and salt; cook 3 minutes or until thoroughly heated. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with about 1/3 cup chopped eggs. Sprinkle each serving with chopped fresh cilantro, if desired.

Nutrition Facts

235 calories; fat 4.2g; saturated fat 1g; mono fat 2.3g; poly fat 0.7g; protein 13.7g; carbohydrates 33.2g; fiber 5.3g; cholesterol 135mg; iron 3.1mg; sodium 631mg; calcium 50mg.