Black Bean Soup
Ready In:
60 min
Servings
4
Good For:
Dinner
Ingredients
– 3 cans black beans, drained & rinsed
– 1 large onion, diced
– 3 medium to small carrots, diced
– 2 cloves garlic
– 1 bell pepper, diced
– 1 jalapeño, diced
– 4 San Marzano tomatoes, crushed + 1/3 cup tomato sauce
– 2 tbs olive oil
– 1 tbs cumin
– 1 tbs coriander
– 1 tbs paprika
– 4 cups chicken or vegetable stock
– Salt & pepper to taste
– Garnishes: cilantro, avocado, lime, tortilla chips, & cheese
– 1 large onion, diced
– 3 medium to small carrots, diced
– 2 cloves garlic
– 1 bell pepper, diced
– 1 jalapeño, diced
– 4 San Marzano tomatoes, crushed + 1/3 cup tomato sauce
– 2 tbs olive oil
– 1 tbs cumin
– 1 tbs coriander
– 1 tbs paprika
– 4 cups chicken or vegetable stock
– Salt & pepper to taste
– Garnishes: cilantro, avocado, lime, tortilla chips, & cheese
Step by Step Instructions
Step 1
Heat olive oil over medium high heat, add onions & spices; sauté for 2 minutes.
Step 2
Add peppers and carrots and stir.
Step 3
After another 2-3 minutes, add tomatoes and garlic. Stir for 1-2 minutes, until garlic is fragrant.
Step 4
Deglaze with 1 cup of stock, scraping frond of the bottom of the pot. Once all the bits are scraped off the bottom, add the remaining stock.
Step 5
Add black beans; bring to a simmer, then cook covered in low for at least an hour.
Step 6
Use an immersion blender (or transfer to a blender) to blend. Squeeze lime juice on top when serving. Garnish and enjoy!
.
InstantPot: Follow the steps above, but pressure cook on high for 15 minutes instead of simmering covered.
Slow Cooker: Add all ingredients and cook in low for 6 hours; blend with an immersion blender to the consistency of your choice.
