Black Bean Soup. It’s hearty, filling, protein-rich, inexpensive, and delicious. Blending part of the beans creates a creamy texture without adding cream.
Black Bean Soup comes together in about 20 minutes, even less if you’re a fast chopper.
Different toppings can really jazz this up too- Lime, yogurt, avocado, thinly sliced cabbage or some shredded cheese.
Happy eating,
~Monique
Black Bean Soup
2 – 15 oz cans black beans
1 tbls olive oil
1/2 large yellow onion, diced
1 large carrot, diced
1 celery stalk, diced
5 cloves of garlic, chopped
1 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp smoked paprika
1/8 tsp cinnamon
1/2 tsp salt
4 cups broth
Toppings: lime wedges, Greek yogurt, grated cheddar cheese, avocado, green onions
Heat a medium-sized soup pan over medium heat. Add the olive oil and the diced onions, saute the onions for about 5 minutes.
Add the chopped carrots and celery. Saute for another 5 minutes. Stir in the chopped garlic and spices.
Deglaze the pan with the broth. Add in the strained beans and simmer for 5 minutes. Use an immersion blender to blend about half of the soup, keeping some texture to it.
Serve with any of the toppings.
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