Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 1 medium red onion, chopped

  3. 2 teaspoons ground cumin

  4. 1 15-ounce can black beans, rinsed

  5. 3/4 cup water

  6. 1/2 teaspoon freshly grated orange zest

  7. 1/2 cup orange juice

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon freshly ground pepper

  10. 1/2 cup chopped fresh cilantro

  11. 1 tablespoon lemon juice

  12. 4 tablespoons reduced-fat sour cream, divided Pinch of ground chipotle chile, (see Note)

  13. 2 scallions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until browned, 4 to 5 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add beans, water, orange zest and juice, salt and pepper; increase heat to medium-high and bring to a boil, stirring often. Transfer to a blender with cilantro, lime juice and 3 tablespoons sour cream. Puree until smooth. (Use caution when pureeing hot liquids; see Tip.) Combine the remaining 1 tablespoon sour cream and ground chipotle in a small bowl. Serve the soup garnished with the chipotle cream and scallions.


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