This soup is one of my “healthy” go to’s. The flavor is unreal and it’s packed with tons of healthy nutrients. Trust me, this soup will have you feeling all types of ways!
Spicy Black Bean Soup
Course: DinnerCuisine: MexicanDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
1
hourIngredients
1 Tablespoon Olive Oil
1 Yellow Onion
2 Celery Ribs
1 Carrot
3 Cloves Garlic
1 Can Green Chilies
3 Cans Black Beans
1 1/2 Cups Vegetable Broth
1 Lime
1 Tablespoon Cumin
1 TSP Garlic Powder
1 TSP Chili Powder
1 TSP Red Pepper Flakes
Salt & Pepper
Cilantro
Directions
- Heat olive oil over medium high heat. Add onions, celery and carrots. Season with salt and pepper. Cook until vegetables are soft (about 10 – 15 minutes).
- Add green chili’s, garlic, garlic powder, chili powder, red pepper flakes, lime juice and cumin. Mix well. Then add black beans and broth. Simmer over medium heat for about 35 minutes.
- Once cooked, transfer 3/4 of the mixture to a food processor. Blend until smooth. Add back into the mixture.
- Season to taste. Garnish with choice of toppings.
Notes
- Add Avocado, Tortilla Chips, Cheese, Cilantro and or Sour Cream to top!
- This dish freezes well up to 6 months.
Wine Pairing: Sauvignon Blanc, my favorite is Kim Crawford.
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