Black Bean Soup
Ingredients
The soup
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, diced
-
2
ribs
celery, diced
-
1
medium
carrot, diced
-
1
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
3
cloves
garlic, minced
-
1
teaspoon
ground cumin
-
1
teaspoon
ground coriander
-
½
teaspoon
chili powder
-
2
cans (15-ounce)
black beans, including the liquid
-
2
chipotle peppers
from a can of chipotles in adobo sauce, chopped
-
2
tablespoons
adobo sauce
-
1½
cups
vegetable broth
-
1
tablespoon
fresh lime juice
Optional toppings
-
to taste
avocado
-
to taste
cilantro
-
to taste
sour cream or vegan sour cream
-
to taste
pickled onions
-
to taste
serrano peppers
-
to taste
pepitas
Instructions
- Heat olive oil in a large pot over medium heat and sauté the onion, celery, carrot, salt, and pepper until soft, about 10 to 15 minutes.
- Add garlic, cumin, coriander, and chili powder, and cook for 30 seconds until fragrant.
- Stir in the black beans with their liquid, chipotles, adobo sauce, and broth.
- Simmer the soup uncovered for 30 minutes.
- Let the soup cool slightly, then blend half of it until smooth and return it to the pot.
- Stir in lime juice, season to taste, and serve with lime wedges and desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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