Black bean Soup

Healthy, delicious and easy to make. Warming and perfect for cold days

 

Makes 8 SERVINGS

Equipment needed: large pot, chopping board, knife, ladle

Total Time:

 

Ingredients: 

  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 2 carrots, peeled and diced
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 4 15.5-oz. cans black beans, drained
  • 4 cups vegetable broth
  • 1 tsp. ground cumin

Garnishes (optional)

  • ½ avocado, diced
  • Juice of 1 lime
  • ¼ cup crumbled feta cheese
  • 2 tbsp. chopped fresh chives
  • 2 tbsp. chopped fresh cilantro

 

Method: 

  1. In a large stockpot, heat the olive oil over medium heat. Add the onion, celery, and carrots. Allow the ingredients to sauté until soft, about 10 to 15 minutes. Add the garlic and sauté for 30 to 45 seconds.
  2. Add the bell pepper, black beans, vegetable broth, and cumin to the pot. Stir to combine and allow the mixture to come to a boil before reducing the heat to low, covering the pot and allowing the soup to simmer for 20 minutes.
  3. Carefully ladle half of the soup into a blender and puree until smooth. Return the pureed soup back to the pot with the remaining soup and stir to combine. If you have a handheld immersion blender, puree the soup directly in the pot. Be sure to leave it a little on the chunky side instead of completely pureed.
  4. Ladle the soup into serving bowls and top with your desired garnishes—avocado, fresh squeezed lime, feta, chives, and/or cilantro.