Description

This Brazilian inspired Black bean soup is all at once homey and magnificent in it’s simplicity. Perfect on it’s own as a light meal, but also great as a side for a big Chipotle Chicken Taco Salad, or paired with a grilled cheese sandwich. We particularly love it with a pepper jack panini.

Ingredients

1 tablespoon olive oil

4 large cloves garlic, roughly chopped

3/4 cup diced carrots (about 2 med carrots)

3/4 cup diced celery (about 2 ribs)

1 cup diced onion (about 1 small-medium onion)

2 cans black beans, rinsed and drained

1 3.5-ounce can green chilies

2 cans low-sodium beef broth

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/2 teaspoon dry oregano leaves

1 bay leaf
1 lime

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

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Instructions

Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and sauté 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. (You could use an immersion blender in place of this step.) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges.

Nutrition

Serving Size: 1 cup, no toppings
Calories: 125
Fat: 2g
Fiber: 8g