Black Bean Soup
This Brazilian inspired Black bean soup is all at once homey and magnificent in its simplicity. Perfect on it's own as a light meal, but also great as a side for a big salad or paired with a grilled cheese sandwich. We particularly love it with a pepper jack panini.
Servings About 8 cups soup
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.
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: 1cup, no toppings, Calories: 125kcal, Fat: 2g, Fiber: 8g
Calories: 125kcal
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