Delicious Black Bean Soup
This Black Bean soup is thick, yet creamy, very flavorful and perfect to dip your spoon or a piece of bread in. Easy to make and only a few easy to find ingredients required. The Lime gives the perfect amount of sourness and freshness to make your mouth water for more.
Equipment
- Blender
Materials
- 2 tbsp olive oil
- 2 yellow onions, chopped
- 3 celery, chopped
- 1 carrot, sliced
- 6 cloves of garlic, minced
- 4 1/2 tsp cumin
- 1/2 tsp red pepper flakes
- 4 15-oz cans of Black Beans
- 1 qt Vegetable Broth or 1 quart of water and 1 tbsp Vegetable Bouillon base
- 1/4 cup cilantro
- 2 tbsp lime juice
- salt and pepper to taste
Instructions
- Heat olive oil and sauté onions, celery, carrot. Cook until softened, but not browned
- Open the cans of beans, drain the water and rinse with water. Set aside in a bowl.
- Add garlic, cumin, red pepper flakes. Mix in with a wooden spoon to quickly cook (about 15 seconds). Add a small pinch of salt, then add beans into the pot and vegetable broth.
- Bring to a boil and cook for 5 minutes to soften the beans.
- Once done, take out about of 4 cups of soup, and place in the blender. Blend on high until smooth, then add back to the soup and mix.
- Turn off the heat and add cilantro, lime juice, and, salt and black pepper to taste.
Notes
- This soup will last 3-4 days in the fridge in an air-tight container