Spicy black bean soup with poached egg
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 336, total fat 10 G., saturated fats 2 G., proteins 19 G., carbohydrates 43 G., fiber 13 G., cholesterol 186 mg, sodium 764 mg, sugar 8 G.
Calories 336, total fat 10 G., saturated fats 2 G., proteins 19 G., carbohydrates 43 G., fiber 13 G., cholesterol 186 mg, sodium 764 mg, sugar 8 G.
This savory Tex-Mex-style soup is a great addition to your soup collection for when you need to whip up something special. Thanks to canned beans and store-bought diced tomatoes, it cooks in under an hour.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. vegetable oil
- 1 small red onion, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 1 crushed chipotle pepper in adobo sauce
- 1 tbsp. chili powder
- 1 tsp ground cumin
- 3 cups lightly salted vegetable broth
- Two 425g cans of black beans
- 1 can (425 g) diced tomatoes
- Zest and juice of 2 limes
- 4 large eggs
- Chopped fresh cilantro for serving
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Recipes with similar ingredients: black beans, eggs, tomatoes, chili seasoning, cumin, sweet pepper, celery, lime juice
Cooking the dish according to the recipe:
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until the vegetables begin to soften, 4–5 minutes. Add the chipotle pepper, chili powder, and ground cumin and cook, stirring, for another 30 seconds.
- Add the vegetable broth, black beans, and diced tomatoes. Bring to a boil, reduce heat to medium, and simmer for about 15 minutes. Add the lime zest and juice, and season with salt and pepper to taste.
- Using a spoon, make 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each well.
- Cover and cook until the eggs are set to your liking, about 5 minutes. Sprinkle with fresh cilantro and place 1 egg in each of 4 bowls, then divide the soup among the bowls and serve.
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