Black Bean Soup
Black bean soup is a healthy, filling, light lunch or side dish.
Ingredients
- 1 Tbsp olive oil
- 1 small onion chopped
- 1 celery rib finely chopped
- ½ cup ripe bell pepper finely chopped
- 2 garlic cloves pressed or minced
- 1½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp red pepper flakes
- 1 can (15 ounces) black beans rinsed and drained
- 1½ cups low sodium chicken stock
- 2 tsp lime juice
- salt and freshly ground black pepper to taste
- fresh cilantro chopped
- sliced avocado for serving.
Instructions
- Heat the olive oil in a large sauce pan. Add the onions, celery, and bell pepper. Cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
- Stir in the garlic, cumin, chili powder, and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and stock and bring to a simmer over medium-high heat. Cook over medium heat, until the beans are tender, about 30 minutes.
- Use an immersion blender to blend all or a portion of the soup, depending on your texture preference. I blended all the soup, but left it a little chunky.
- Return the pureed soup to the pot, stir in lime juice, salt and pepper, to taste. Top with chopped cilantro and sliced avocado, if desired.