Recipes
Healthy and Hearty Black Bean Soup
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Serving: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon salt
- 1 pepper
- 2 tablespoons cumin
- 60 oz black beans (1.75kg), 4 cans, drained and rinsed
- 4 cups vegetable stock (960mL)
- 1 bay leaf
- 250mL crumbled queso fresco or mozzarella cheese, for serving
- 1 avocado, chopped, for serving
- Fresh cilantro, chopped, to taste
- 1 cup tortilla chips, crumbled, for serving
Directions
- Heat olive oil in a large cooking stockpot or a Dutch oven over medium-high heat until the oil begins to simmer.
- Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
- Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
- Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
- Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
- Pour blended soup back into the pot and mix to incorporate.
- Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
- Enjoy!
Source: Tasty
