Black Bean Soup
Ingredients
The soup base
-
1
tablespoon
extra virgin olive oil
-
1
large
yellow onion, finely chopped
-
3
stalks
celery, chopped
-
1
large
red bell pepper, chopped
-
4
cloves
garlic, minced
-
1
tablespoon
ground cumin
-
1
teaspoon
smoked paprika
-
½
teaspoon
dried oregano
-
½
teaspoon
red pepper flakes (optional)
-
4
cups
vegetable broth
-
4
15 oz. cans
black beans, drained and rinsed
-
2
teaspoons
fine sea salt
Final touches
-
1
tablespoon
freshly squeezed lime juice
-
¼
cup
freshly chopped cilantro
Instructions
- 1. Heat olive oil in a large pot and sauté onion, celery, and red bell pepper until softened.
- 2. Add garlic, cumin, smoked paprika, oregano, and red pepper flakes, stirring until fragrant.
- 3. Pour in 1 cup of vegetable broth, scraping the pot, then add remaining broth, black beans, and salt. Bring to a boil.
- 4. Lower heat, cover, and simmer for 25 to 30 minutes until beans are tender.
- 5. Blend 4 cups of soup until smooth, then return to pot.
- 6. Stir in lime juice and cilantro, adjust seasoning, and serve warm with toppings.
Nutrition Facts (estimated)
Servings
6
Calories
314
Total fat
4g
Total carbohydrates
55g
Total protein
18g
Sodium
2499mg
Cholesterol
0mg
You might also like