Ingredients
- 2 cups black beans, soaked overnight, then drained
- 8 cups beef stock
- 1 28-ounce can diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic
- 1 heaping tablespoon coarse sea salt
- 1 tablespoon tomato paste
- 1/2 bunch cilantro, plus 2-3 tablespoons more for garnish
- 1 jalapeño pepper, seeded and sliced
- 1 bunch green onions chopped
- Sour cream
Instructions
Combine beans, stock, tomatoes, paprika, onion powder, garlic, sea salt and tomato paste in large pot. Bring to a boil and then lower heat and simmer for 3 hours. Add cilantro, jalapeño and green onions to soup and let simmer for 5 minutes. Using a hand immersion blender, blend until smooth, or transfer to a blender in batches and blend until smooth. Serve with a dollop of sour cream and sprinkle with cilantro.
