Black Bean Soup

25 Oct

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.

 

 

 

 

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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.

 

 

 

 

Black Bean Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Black Bean Soup

Ingredients

  • 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
  • S & P to taste

Instructions

  1. Finally dice a carrot, stalk of celery, a small onion, 2-3 cloves of garlic, and a couple of serrano or jalapeño peppers.
  2. Chop about 3 roma tomatoes .
  3. 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.
  4. Add your garlic and cook for a minute or so more.
  5. Add the tomatoes and cook for two more minutes.
  6. Now add your cumin and chile powder. Give a stir and cook for a couple of minutes more.
  7. Add your beans.
  8. Now bring your stock and a handful of chopped cilantro to a boil, then reduce heat and simmer for 15 minutes or so.
  9. 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.
  10. Return to the pot and bring back to a simmer for a couple of minutes.
  11. Adjust seasoning to taste. It's ready, serve garnished with a little chopped cilantro and tomato.
  12. I had a little left over Salsa Verde so I added that as well.
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