Black Bean Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
1 ½
cups
diced onions
-
3
ribs
celery, finely chopped
-
1
large
carrot, sliced thin
-
6
cloves
garlic, minced
-
4 ½
teaspoons
ground cumin
-
½
teaspoon
chili powder
-
½
teaspoon
crushed red pepper flakes
-
4
cups
low-sodium vegetable broth
-
4
15 oz cans
black beans, drained and rinsed
-
1
cup
salsa
-
2
tablespoons
lime juice
-
to taste
salt and black pepper
Optional garnishes
-
cilantro
-
sour cream
-
Greek yogurt
-
shredded cheese
-
avocado
-
crumbled tortilla chips
Instructions
- Heat olive oil in a dutch oven or soup pot over medium heat.
- Add onions, celery, carrots, and a pinch of salt; cook until softened.
- Stir in garlic, cumin, chili powder, and red pepper flakes; cook for an additional minute.
- Pour in vegetable broth and scrape the bottom of the pot.
- Add black beans and salsa; bring to a boil, then reduce to a simmer for 30 minutes.
- Blend 4 cups of the soup mixture until smooth and return it to the pot.
- Stir in lime juice and adjust salt and pepper to taste.
- Serve hot, optionally garnished with toppings.
Nutrition Facts (estimated)
Servings
7
Calories
284
Total fat
2g
Total carbohydrates
50g
Total protein
16g
Sodium
20mg
Cholesterol
0mg
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