Black Bean Soup with Chipotle and Toasted Cumin Seed Sour Cream

February 14, 2025

One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond. One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries) 1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside. Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined. Stir in sour cream and milk. Add the dry ingredie...

I love the flavour of cumin! If you don't, this may not be the soup for you.

Black Bean Soup with Chipotle and Toasted Cumin Seed Sour Cream

Adapted from smitten kitchen

Makes 2-3 servings

Ingredients

2 teaspoon whole cumin seeds
1/4 cup light sour cream
Salt and freshly ground pepper
1 teaspoon olive oil
1 onion, chopped
1/2 a sweet bell pepper, chopped
1 garlic clove, minced
½ teaspoon chipotle powder
1 can black beans, with brine
2 cups broth (I used beef today)
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

For the sour cream; place the cumin seeds in a pan over medium heat and let them toast until they’re fragrant and starting to turn golden. Coarsely grind the seeds (you can use a grinder if you want) and stir half into the sour cream. Reserve the other half for the soup. Season with salt and pepper then refrigerate until ready to use.
Heat olive oil in a pot over medium-high heat. Add onions and peppers and cook for 5-7 minutes or until they start to turn golden. Add garlic, the rest of the cumin and ground chipotle stirring for about a minute. Add the beans and stock. Cover and cook on medium for 20 minutes.
Transfer half the soup to a blender and puree until smooth then return it to the pot. Stir in lime juice, salt, and pepper. Serve with sour cream and chopped green onions.