Quick Black Bean & Chili Soup

1. 1
   prep · ~15 min

   Cook the soaked beans.

   Drain the soaked black beans and add them to a pressure cooker with 2 cups of water. Cook on medium heat for 3 whistles, then let the pressure release naturally.

   TIPSoaking the beans overnight reduces cooking time and helps them cook evenly.
2. 2
   saute · ~10 min

   Build the soup base.

   1.Heat oil in a large saucepan over medium heat.

   2.Add chopped onion and sauté until translucent (3-4 min).

   3.Add minced garlic and cook until fragrant (30 sec).

   4.Add chopped tomatoes and cook until soft and oil separates (5-6 min).

   TIPCook the tomatoes well until the oil separates — this removes the raw tang and deepens the chili flavor.
3. 3
   saute · ~1 min

   Bloom the spices.

   Add chili powder, cumin powder, and smoked paprika to the tomato mixture. Stir continuously and cook for 1 minute until the spices are fragrant.

   TIPBlooming spices in oil wakes up their flavor. Don't skip this step.
4. 4
   simmer · ~10 min

   Combine and simmer the soup.

   Add the cooked black beans along with their cooking liquid to the saucepan. Pour in the remaining 1 cup of water, add salt and black pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes, stirring occasionally.

5. 5
   mix · ~2 min

   Blend for a thicker texture.

   Using an immersion blender, pulse the soup 3-4 times directly in the pot to partially blend some beans. Leave plenty of whole beans for texture. If using a stand blender, blend only 1 cup of the soup and return it to the pot.

   TIPPartial blending creates a creamy body while keeping enough whole beans for a hearty bite.
6. 6
   serve

   Finish and serve.

   Ladle the hot soup into bowls. Squeeze fresh lime juice over each serving and garnish generously with chopped cilantro.

   TIPThe lime juice brightens all the smoky, earthy flavors. Don't forget it.

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