Beef and Black Bean Soup
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Beef and Black Bean Soup

Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6
Author Tempie Hughes

Ingredients

  • 2 poblano peppers
  • 1 large jalapeno (two if small)
  • 1 tbsp . ghee or olive oil
  • 1 large onion , diced
  • 10 cloves of garlic , minced
  • 2 tsp . ground cumin
  • 1.5 lbs . ground beef (grass-fed if possible)
  • 1 (25 oz) can of black beans, rinsed and drained
  • 1/4 cup salsa (I used a medium heat salsa)
  • 2 1/2 cups beef stock
  • salt and pepper to taste
  • juice of one lime , about a tablespoon
  • Optional garnishes:
  • chopped fresh cilantro
  • sour cream
  • scallions

Instructions

  • Roast the poblanos and jalapeno in a dry skillet, directly over a gas flame or under the broiler, turning often, until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let cool for 5 minutes.
  • Rub the blackened skin off of the peppers and remove the ribs and seeds of the peppers.
  • In a large soup pot, heat 1 tbsp of oil over medium high heat. Add the ground beef and cook, crumbling it with a spoon, until browned. Add the onions and cook until softened, about 5 minutes. Add the minced garlic and ground cumin and let cook for about thirty more seconds.
  • Add the black beans and beef stock. Bring to a boil, reduce heat and let simmer for 15-20 minutes. Add the fresh lime juice, and season with salt and pepper to taste. Serve topped with sour cream or cheddar cheese.