Bean Soup with Potatoes and Green Chile
A hearty bean soup featuring black beans, earthy potatoes, and a kick from green chilies, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups cooked black beans Canned black beans can be used instead.
- 2 medium potatoes, diced
- 2-3 green chilies, chopped Adjust spice level according to taste.
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups vegetable or chicken broth Use homemade for added flavor.
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- In a large pot, heat a bit of olive oil over medium heat. Sauté the chopped onion and minced garlic until they are translucent.
- Add the diced potatoes and chopped green chilies to the pot. Cook for about 5 minutes, allowing their flavors to mingle.
- Stir in the cooked black beans, cumin, salt, and pepper.
- Pour in the vegetable or chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for about 20-25 minutes, or until the potatoes are tender.
- Check the seasoning, adjusting as necessary. Serve hot, garnished with fresh cilantro for an extra touch of flavor.
Notes
Serve with crusty bread or tortilla chips. Consider adding sour cream or avocado slices for creaminess.