Black Bean Soup
Black bean soup is easy to make, delicious, and healthy. It's made with kitchen-staples like cans of black beans, carrots, onions, and spices so you can make this recipe anytime you're craving Tex-Mex flavors.
Servings: 8 servings
Ingredients
- 2 tablespoons cooking oil
- 1 medium onion, minced
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 red pepper, diced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon chili flakes (optional)
- 6 cups beef stock
- 4 15-ounce cans black beans, drained and rinsed
Optional toppings:
- sour cream
- cheddar cheese
- cilantro
- lime juice
- tortilla chips
- avocado
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, until the onion is transparent. Add the carrots, celery, and red pepper to the pot and cook for 5 minutes, until the vegetables begin to soften.
- Add the cumin, chili powder, oregano, chili flakes (if using), and stock to the pot and bring it to a boil.
- While the soup comes to a boil, drain and rinse the cans of beans. Add 3 cans (or ¾ of the beans if you rinsed them together) to the pot. Add the remaining beans to your blender. Add a couple of scoops of the soup to the blender and blend on high until the beans are smooth. Pour them back into the pot.
- Season the soup to taste with salt and pepper then serve with any or all of the optional toppings.
Nutrition
Calories: 64kcal | Carbohydrates: 4g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 384mg | Potassium: 396mg | Fiber: 1g | Sugar: 1g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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