Black Bean Soup
Recipes Main Dish Mexican Quick and Easy Soups and stews Vegetarian
Description
In 30 minutes this delicious vegetarian soup can be on your dinner table. The flavors are surprisingly complex for the simple ingredients.
Ingredients
2 T. extra virgin olive oil
1 large red onion, chopped
1 large carrot, peeled and diced
2 celery ribs, diced
1 jalapeno pepper, deseeded and diced
4 garlic cloves, minced
2 t. ground cumin
1 t. dried oregano
1 t. ground coriander
1 t. kosher salt
1/8 t. cayenne pepper
3 (15 oz.) cans low-sodium black beans, drained and rinsed
3 c. low-sodium vegetable broth (or chicken broth)
1 - 2 T. freshly squeezed lime juice
Optional toppings for serving: fresh cilantro, red onion, avocado, or sour cream. lime wedges
Directions
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Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper; cook 4 - 5 minutes, or until vegetables are softened.
Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt; stir for a minute, until fragrant.
Add the beans and broth; stir; bring to a boil. Reduce heat to low; cover; simmer for 15 minutes.
Use an immersion blender to puree the soup for a mix of creamy and chunky textures. Or, scoop out 1-2 cups of soup, blend it in a blender until smooth, and then stir it back into the pot. Stir in the lime juice.
Serve, garnished with your favorite toppings.
4 servings.