How to Make the Black Bean Soup
Step #1: Reserve ½ cup of the whole black beans outside of the pot. Step #2: Bring the remaining beans, chicken broth, water, carrot, cumin, chili powder, and garlic powder to a simmer over medium heat, stirring occasionally. Step #3: After about five minutes, reduce the heat to low and transfer the contents of the pot to a blender. Hold the lid tight (the heat from the soup tends to build pressure inside the blender) and pulse the contents until smooth. Alternatively, you can purée the beans directly in the pot with an immersion blender. Step #4: Return the mixture to the pot and add the reserved whole beans back in (this gives the soup some texture). Step #5: Stir in half a cup of sour cream until incorporated. Step #6: Serve topped with a dollop of sour cream, chopped scallions, and a sprinkling of cilantro. To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat, stirring occasionally, until heated through.
