The weather is finally starting to cool off a little which means we are getting into my favorite time of year… Soup season!! I love love love soups. This is a really easy and healthy recipe for Black Bean Soup that is absolutely delicious. If using canned beans and prepared stock this comes together in no time.
Here’s what you need.
1 small onion fine dice
3 roma tomatoes chopped
1 carrot fine dice
2 serrano or jalapeño peppers fine dice
1 celery stalk fine dice
2-3 garlic cloves minced
1 tbl chile powder
2 tsp cumin
1 handful cilantro chopped
2 cans black beans drained and rinsed
1 quart vegetable stock, chicken stock or water
Finally dice a carrot, stalk of celery, a small onion, 2-3 cloves of garlic, and a couple of serrano or jalapeño peppers. Chop about 3 roma tomatoes .
Heat a tablespoon of olive or canola oil over medium heat and add your carrots, chile pepper, onion, and celery. Cook for 3-4 minutes stirring occasionally. Add your garlic and cook for a minute or so more.
Add the tomatoes and cook for two more minutes. Now add your cumin and chile powder. Give a stir and cook for a couple of minutes more.
Add your beans.
Now bring your stock and a handful of chopped cilantro to a boil, then reduce heat and simmer for 15 minutes or so.
Remove from heat and let cool for a few minutes. Carefully blend in batches being careful not to get burned or use an immersion blender. Blend to your desired consistency. Return to the pot and bring back to a simmer for a couple of minutes. Adjust seasoning to taste. It’s ready, serve garnished with a little chopped cilantro and tomato.
I had a little left over Salsa Verde so I added that as well.