The Best Black Bean Soup
The Best Black Bean Soup
The Best Black Bean Soup
Ingredients
- 2 diced yellow onions
- 2 finely diced celery stalks or 1 small diced fennel bulb
- 1 chopped carrot
- 6 cloves garlic
- 2-4 Tbs ground cumin
- 1 tsp smoked paprika (regular would work as well)
- 1/2 tsp red pepper flakes or 1/4 tsp chipotle powder (both optional)
- 4 cans black beans, drained
- 4 cups low sodium vegetable stock/broth
- 2 tsp lime juice or white wine vinegar
- Salt (to taste/if desired)
- Black pepper
- 1/2 bunch chopped cilantro to top
Instructions
- Sautee the onions, celery or fennel bulb, and carrots in a little water or broth. Cook until soft, about 10 minutes or so depending on how large you chopped your veggies.
- Add garlic and spices and cook until it smells delicious... About a minute. Pour in your beans and broth and bring to a simmer. Cook until reduced and the beans become really soft.... About a half hour.
- Now add half of the soup to a blender and blend (be careful as this is really hot or wait until it's cooled down if you need to) then stir it back in with the rest of the soup. The other option is to use an immersion blender and blend the soup until it's halfway smooth and halfway chunky.
- Add the lime juice at the end and top with cilantro if you'd like!
- Green onion, avocado and tomato also make great garnishes and homemade tortillas to dip in it take it to the next level
