Black Bean Soup With Cumin and Coriander

Recipe by Studentchef
READY IN: 50mins
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
  • Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
  • Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
  • In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
  • Serve soup hot in heated bowls, topping each serving with sour cream mixture.
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