Savory Black Bean Soup with Cilantro-Lime Rice
Slightly Adapted from Iowa Girl Eats
1 Tbsp. olive oil
1/2 small onion, minced
2 tsp. garlic, minced
salt and pepper
2 tsp. chili powder
1/4 tsp. cumin
2 cans seasoned black beans, drained but not rinsed
1-1/2 cups water
1 1/2 cups chicken broth
4-5 dashes green Tabasco sauce (optional)
Toppers: sliced avocado, salsa, sour cream, cheese, cilantro, crushed tortilla chips, lime juice
For the Cilantro-Lime Rice:
1 cup long grain white rice
2 cups water
1 Tbsp. canola or vegetable oil
1/2 tsp. salt
juice of 1/2 lime
3 Tbsp. chopped cilantro
1. Heat oil in a large soup pot over medium heat. Add onion, season with salt and pepper, then saute until soft, about 10 minutes. Add garlic and saute for 30 more seconds, stirring constantly. Add chili powder and cumin then saute for 30 more seconds.
2. Add drained beans, water, and chicken broth, bring soup to a boil, then lower heat slightly and simmer for 15 minutes. Scoop 2 ladle-fulls of soup into a blender or food processor then blend until almost smooth. Alternatively use a hand-held immersion blender to process 1/3 of the beans in the soup pot. Add blended soup back into the pot then add hot sauce and stir to combine.
For the Chipotle-Lime Rice: While soup is simmering, bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, about 15 minutes. (You could also use a rice cooker.) Stir to fluff then add lime juice and chopped cilantro.
To serve, scoop cooked rice into bottom of bowls then top with hot soup. Top with sliced avocado, salsa, sour cream, cheese etc.