Black Bean Soup
- Yield: 8 1x
Ingredients
Units
Scale
- 2 cups black beans, cooked*
- 4 tbsp olive oil
- 1 large onion, chopped
- 1 medium sweet potato, chopped in 1/2″ pieces
- 2 carrots, chopped (1/2 c)
- 2 celery ribs (1/2 c)
- 1 tsp salt
- 4 garlic cloves, minced
- 2 tsp chili powder
- 1 tbsp ground cumin
- 2 cups chicken or vegetable stock
- 1 bell pepper, chopped
- juice of 1–2 limes
Extras, To Serve
- more lime
- cilantro
- crème fraîche
- avocado
Instructions
- Heat olive oil in large pan. Add onion, celery, sweet potato, & salt. Cook until softened, 10-15 minutes.
- Reduce heat to medium, add cumin, chili powder, & garlic. Cook 2 minutes.
- Add beans in their liquid, bell pepper, chicken stock. Bring to a boil, turn heat down to a simmer. Cook, stirring occasionally, 20-30 minutes.
- Purée 1/3 of the soup and add back in. Serve with garnishes.