Recipe of the Week: Black Bean Soup

This soup is so good with just the right amount of kick. Albert ate three bowls the first time I made it. It was also fun blending it up in the blender. It was too much to fit in the blender so I had to do two separate rounds.  It is very good with mozzarella cheese and tortillas.  The recipe comes from Our Best Bites.  They have a lot of great recipes and I recommend browsing through it.

  • 1 T olive oil
  • 4 large cloves garlic, roughly chopped
  • 3/4 C diced carrots (about 2 med carrots)
  • 3/4 C diced celery (about 2 ribs)
  • 1 C diced onion (about 1 sm-med onion)
  • 2 cans black beans, rinsed and drained
  • 1 3.5oz can green chilies
  • 2 cans low-sodium beef broth
  • 1 t kosher salt
  • 1/8 tsp black pepper
  • 1/2 t chili powder
  • 1/4 t cumin
  • 1/2 t dry oregano leaves
  • 1 bay leaf
  • Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

  1. Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.
  2. Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
  3. Simmer uncovered for about 20-25 minutes or until carrots are tender.
  4. Remove from heat. Remove bay leaf from soup. 
  5. Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 
  6. Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.
  7. Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.


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