Spicy Black Bean Soup
Ingredients
The soup
-
2
Tbsp.
olive oil
-
1
medium
yellow onion, chopped
-
1
each
red or orange bell pepper, cored and chopped
-
1
each
carrot, chopped
-
3
cloves
garlic, minced
-
½
each
jalapeno, seeded and diced
-
2
cups
chicken broth (or vegetable broth)
-
2
(15 oz.) cans
black beans
-
1
(14.5 oz)
can diced tomatoes with green chiles (Rotel)
-
1
each
bay leaf
-
1
tsp.
cumin
-
1
tsp.
chipotle powder
-
1
tsp.
kosher salt
-
¼
tsp.
cayenne
Optional garnishes
-
to taste
sour cream
-
to taste
chopped fresh cilantro
-
to taste
chopped bell peppers
-
to taste
shredded cheese
-
to taste
crumbled tortilla chips
-
to taste
diced avocados
Instructions
- Heat olive oil in a large stockpot over medium-high heat and cook the onion for 3 minutes.
- Add the bell pepper, carrot, garlic, and jalapeno, and continue cooking for another 5 minutes until the onion is translucent.
- Stir in the chicken broth, black beans, diced tomatoes, bay leaf, cumin, chipotle powder, kosher salt, and cayenne.
- Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for at least 10 minutes.
- Serve the soup as is or blend it for a smoother texture, and garnish with optional ingredients if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
15g
Sodium
800mg
Cholesterol
0mg
You might also like