Black Bean Soup with Cilantro-Lime Rice

I love soup.  It’s obvious that I make it often because Gray recently said to me as I placed yet another bowl of soup in front of him, “Mom, I really want to eat something that requires a fork.”  Point made.  He’s tired of soup.  But I ran across this recipe from Iowa Girl Eats, and I thought I might be able to sneak it past him because of the rice.  My plan worked; he asked for it again the next night.
black bean soup with cilantro lime rice
Black Bean Soup with Cilantro-Lime Rice
  • 1 Tablespoon extra virgin olive oil
  • 1/2 small onion, minced
  • 2 garlic cloves, minced
  • salt & pepper to taste
  • 2 teaspoons chili powder
  • 1/4 teaspoon cumin
  • 2 cans seasoned black beans, drained but not rinsed
  • 1-1/2 cups water
  • 1 cup chicken broth
  • 4-5 dashes green Tabasco sauce
  • Toppings: salsa, sour cream, cilantro
  • For the Cilantro-Lime Rice:
    • 1 cup long grain white rice
    • 2 cups water
    • 1 Tablespoon canola or vegetable oil
    • 1/2 teaspoon salt
    • juice of 1/2 lime
    • 3 Tablespoons chopped cilantro

Directions

  1. Heat the 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 the heat slightly and simmer for 15 minutes. Scoop 2 ladles of soup into a blender or food processor and blend until almost smooth.  Add blended soup back into the pot then add hot sauce and stir to combine.
  3. For the Cilantro-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. Stir to fluff then add lime juice and chopped cilantro.
  4. To serve, scoop cooked rice into bottom of bowls then top with hot soup. Top with sour cream, salsa, and cilantro.

So Matt has been traveling a lot lately.  That means he gets to eat out at some of my favorite restaurants in Greensboro.  He can sometimes be a bit ornery — texting me photos of outstanding meals — ones that I wish I were getting to eat.  So whenever I cook something new and especially yummy while he’s gone, I fire back a photo.  He was exceptionally jealous when he saw the photo of this dish and then heard how delicious it was.  It was so good that Gray and I ate every bit of it…….

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