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Black Bean Soup
Servings 4 servings
Ingredients
- 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
- Avocado
- Cilantro
- Tomato
- Tortilla chips
- Cheese
Instructions
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Place a stock pot on the stove and turn it on medium high heat.
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Pour olive oil into pot until it runs quickly in the pan.
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Place diced onion, celery, and carrots in the pan. Cook for 5 minutes or until the onions start to become clear.
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Add the garlic and cook for one minute.
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Stir in black beans, green chilies, cumin, oregano, bay leaf , chili powder, salt, and broth.
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Let simmer for 20-30 minutes or until vegetables are tender.
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Remove from heat.
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Remove bay leaf from soup.
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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.)