Black Bean Soup Made with Jalapeño Olive Oil

This entry was posted on April 20, 2020 by Jacquelyn Buchanan.

Black Bean Soup

This soup is delicious when it's cold and rainy outside and delicious when the sun is shining! The layers of flavor will surprise you. Be creative with your garnishes but don't skip the Jalapeño Olive Oil!

6 -8 Servings Ingredients 3 Tbsp. McEvoy Ranch Jalapeño Olive Oil,plus additional for garnish 1 large yellow onion, roughly chopped 3 celery ribs, roughly chopped 1 large carrot, roughly chopped 1 bunch cilantro including stems, roughly chopped 4 cloves garlic, zested on a Microplane 1 Tbsp. cumin seed, toasted and ground 3 - 15 oz. cans black beans, rinsed and drained (or an equivalent amount of cooked black beans) 1 - 15 oz. can tomatoes 1-½ quarts chicken stock, vegetable stock, or water Sea salt and Aleppo Pepper, to taste 2 Tbsp. Sherry vinegar Suggested Garnishes McEvoy Ranch Jalapeño Olive Oil Avocado, diced Cilantro, roughly chopped Tortilla Chips Directions
  • Heat olive oil over medium heat until shimmering.
  • Add onions, celery, carrot, and 1 tsp. Sea salt.
  • Cook, stirring occasionally until onions are translucent and vegetables are beginning to soften.
  • Grate in the garlic and add chopped cilantro.
  • Saute for another minute or two until you begin to smell the garlic but before it browns.
  • Add black beans, tomatoes, stock or water and bring to a simmer over medium-high heat.
  • Cook for approximately 20 minutes, reducing heat as necessary to maintain a gentle simmer.
  • Taste the broth and adjust seasoning while the soup is simmering.
  • Puree with an immersion blender or transfer to a stand blender.
  • If using a stand blender, be very careful not to overfill the container. If you puree the soup while it is still hot, steam escapes from the top of the blender and can cause a burn.

Chimichurri

Chimichurri originated in Uruguay and Argentina and is traditionally served on grilled meat or fish but is delightful on grilled vegetables as well. If you are eating a more plant-based diet, this sauce will make you happy. Ingredients 1 shallot, minced 2 cloves garlic, minced 1 red jalapeno, minced (Note that the seeds and membranes are where the heat is in peppers. You can adjust the heat by removing or reducing the amount you use. Green jalapeño is fine as well, I like the red color against all the green.) 4 tbsp. McEvoy Ranch Pinot Noir Vinegar ½ tsp. sea salt ½ cup parsley, finely chopped ½ cup cilantro, finely chopped ¼ cup oregano, finely chopped ¾ to 1 cupMcEvoy Ranch Jalapeño Olive Oil Directions
  • Mix shallot, chile, garlic, vinegar and salt and let marinate for ½ hour.
  • Add chopped herbs and whisk in Olive Oil.

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