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Easy Black Bean Soup

Serves: 6

Ingredients

  • 1 tbsp. olive oil
  • 1 large yellow onion, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 4 cans (60 oz.) black beans, rinsed and drained
  • 32 oz. vegetable broth
  • 1 tbsp. ground cumin
  • ½ tsp. dried oregano
  • 1 bay leaf
  • Kosher salt and black pepper, to taste
  • ¼ cup cilantro, chopped
  • 1 tbsp. fresh lime juice

Serve with

  • Avocado slices
  • Cilantro
  • Lime wedges
  • Cojita cheese
  • Tortilla chips

Tools

Instructions

  1. Add olive oil to Dutch Oven and heat at medium high heat (PL7 on Induction Burner). Add onion, carrot, celery, and pepper. Cook until tender, stirring occasionally, about 5 minutes. Add garlic and cook 2 minutes more.
  2. Stir in beans, broth, cumin, oregano, bay leaf, salt, and pepper. Reduce heat to low (PL2 on Induction Burner) and simmer 25 minutes.
  3. Remove bay leaf. Use Immersion Blender to purée soup for a thicker consistency (do not blend completely, just enough to thicken).
  4. Stir in cilantro and lime juice. Ladle soup into bowls and serve with desired toppings.
Easy Black Bean Soup



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