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Black Bean Soup

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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 12 limes

Extras, To Serve

  • more lime
  • cilantro
  • crème fraîche
  • avocado

Instructions

  1. Heat olive oil in large pan. Add onion, celery, sweet potato, & salt. Cook until softened, 10-15 minutes.
  2. Reduce heat to medium, add cumin, chili powder, & garlic. Cook 2 minutes.
  3. 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.
  4. Purée 1/3 of the soup and add back in. Serve with garnishes.

Notes