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Published on Jan 19, 2018
This isn't just any black bean soup. The Domestic Geek's take is spiced to perfection, and the addition of gooey poached eggs makes it a real dinner winner.
Learn how to make black bean soup, starting with chopping the veggies and then braising them. Build in flavor by adding spices to vegetable mixture followed by the liquid and beans. Bring soup to bubbling and then add eggs.
Spicy Black Bean Soup with Poached Eggs Recipe courtesy of Sara Lynn Cauchon Total: 55 min Active: 35 min Yield: 4 servings Level: Easy
1 tablespoon oil 1 small red onion, diced 2 celery ribs, diced 1 red bell pepper, diced 1 chipotle pepper in adobo sauce, minced 1 tablespoon chili powder 1 teaspoon ground cumin 3 cups low-sodium vegetable broth Two 15-ounce cans black beans One 15-ounce can diced tomatoes 2 limes, zested and juiced Salt and pepper, to taste 4 large eggs Chopped fresh cilantro, for garnish
Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the onion, celery and bell pepper and cook, stirring, until they begin to soften, 4 to 5 minutes. Add the chipotle pepper, chili powder and ground cumin and cook, stirring, for an additional 30 seconds. Add the vegetable broth, black beans and diced tomatoes. Bring the mixture to a simmer, reduce the heat to medium and cook for about 15 minutes.
Add the lime zest and juice and season with salt and pepper to taste.
Use a spoon to create 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each of the wells. Cover and cook until the eggs are set to your liking, about 5 minutes. Top with the fresh cilantro and scoop 1 egg into each of 4 bowls, then divide the rest of the soup among the bowls and serve.
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