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(Black) Bean Soup

Serves: 6

Difficulty:  Easy

Prep Time: 10-15 Minutes

Cook Time: 30 Minutes

This is the best black bean soup recipe I’ve come across that wasn’t served to me in a restaurant!

1 tablespoon olive oil

1 large onion, chopped

1-2 stalks celery, chopped

2 carrots, chopped

4 cloves garlic, chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1 pinch black pepper

4 cups vegetable broth (or water)

4 (15 ounce) cans black beans

1 (15 ounce) can whole kernel corn

1 (14.5 ounce) can crushed tomatoes

Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. While it comes to a boil, puree the remaining 2 cans of beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Notes

The soup will thicken as it cools, but if you want it thicker, reduce the amount of broth by a cup.

This is pretty spicy on it’s own, but if you want to turn up the heat, add some cayenne pepper.

Try different kinds of beans to mix things up.

Use water if you don’t have any veggie broth on hand.

Frozen corn should work as a substitute for canned.

I like to add some crushed tortilla chips on top for some added crunch!

You can add extra veggies to make it even heartier, but it’s great as is.