Beans are kind of awesome. But they often get overlooked. They are a great source of protein which is a huge plus since the kiddos are sometimes picky about eating meat at young ages. Oh, and did I mention they are a lot less expensive than meat? Yes, a win all around.
Anytime we have a Hispanic dish served, I pretty much always have a side of black beans. Sometimes straight up plain does the trick, or throwing in a little bit of garlic and onion can be a quick, savory way to present them.
Well today I wanted to share another awesome way to enjoy black beans, and this time as the center of attention in this Black Bean Soup. It’s healthy, it’s yummy, and it comes together pretty easily. It’s one of those soups that can be enjoyed all year long. Give it a try!
Black Bean Soup
- 1 tablespoon olive oil
- 4 cloves large garlic minced
- 2 medium carrots diced
- 2 ribs celery diced
- 1 medium onion diced
- 2 cans black beans rinsed and drained
- 1 3.5 ounce can green chilies
- 3 cups vegetable or chicken broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 bay leaf
To top (optional):
- Sour cream
- Tortilla chips
Place a stock pot on the stove and turn it on medium high heat.
Pour olive oil into pot until it runs quickly in the pan.
Place diced onion, celery, and carrots in the pan. Cook for 5 minutes or until the onions start to become clear.
Add the garlic and cook for one minute.
Stir in black beans, green chilies, cumin, oregano, bay leaf , chili powder, salt, and broth.
Let simmer for 20-30 minutes or until vegetables are tender.
Remove from heat.
Remove bay leaf from soup.
Puree until smooth with immersion blender or in a blender (in small batches and allowing a little steam to escape so it doesn’t explode.)
Recipe adapted from Our Best Bites
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