Spicy Black Bean Soup
Ingredients
The soup base
-
2
tablespoons
extra-virgin olive oil
-
2
medium
yellow onions, chopped
-
3
ribs
celery, finely chopped
-
1
large
carrot, peeled and sliced into thin rounds
-
6
cloves
garlic, pressed or minced
-
4 ½
teaspoons
ground cumin
-
½
teaspoon
red pepper flakes
-
4
cans
black beans, rinsed and drained (15 ounces each)
-
4
cups
low-sodium vegetable broth
-
¼
cup
chopped fresh cilantro (optional)
-
1 to 2
teaspoons
sherry vinegar or lime juice, to taste
-
to taste
sea salt and freshly ground black pepper
Optional garnishes
-
as desired
diced avocado
-
as desired
extra cilantro
-
as desired
thinly sliced radishes
-
as desired
tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat and add onions, celery, and carrot with a sprinkle of salt. Cook until soft, about 10 to 15 minutes.
- Add garlic, cumin, and red pepper flakes, cooking until fragrant, about 30 seconds.
- Pour in the black beans and vegetable broth, bring to a simmer, and cook until the beans are tender, about 30 minutes.
- Blend about 4 cups of the soup until smooth, then return it to the pot.
- Stir in cilantro, vinegar or lime juice, and season with salt and pepper to taste. Serve with optional garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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