Best-Ever Black Bean Soup with Cilantro-Lime Rice - Making Thyme for Health

Step 1

Start by using a food processor (optional) to finely chop the onion then set aside. Next, mince the garlic and then add the jalapeno and bell pepper until finely chopped.

Step 2

Warm one tablespoon olive oil in a large pot or Dutch oven over medium heat and then sauté the onion for several minutes, until translucent. Add the rest of the vegetables (jalapeno, bell pepper and garlic) to the pot along with the spices (cumin, chili powder, chili chipotle powder and died oregano) and continue to sauté for about five more minutes.

Step 3

Next, add the drained (not rinsed) beans to the pot along with the vegetable broth and water. Then add the tomato paste and Worcestershire and stir until mixed well. Bring the soup to a boil and then reduce to a simmer and allow to cook for twenty minutes.

Step 4

Meanwhile, start making the rice by bringing 4 cups water to a boil in a medium size sauce pan. Add one tablespoon olive oil, 1/2 teaspoon salt, and 1 cup brown rice then stir. Continue to boil the rice for 30 minutes, uncovered, stirring occasionally.

Step 5

After 30 minutes, drain the rice and then return it to the pot, removed from heat. Cover the pot with a tight-fitting lid and allow to steam for 10 minutes.

Step 6

Meanwhile, ladle two cups of the soup into the food processor and blend until thick and creamy. Add it back to the soup and turn off the heat.

Step 7

After 10 minutes have passed, remove the lid and fluff the rice with a fork. Add the lime juice and cilantro then stir together.

Step 8

Scoop one fourth of the rice at a time into each bowl and ladle black bean soup on top. Garnish with avocado and enjoy!