August 6, 2014

Black Bean Soup

Another FAVORITE around here because it's easy, quick and healthy! Also a highly asked for recipe from my Facebook posts. This has so much flavor - no bland soups around here and it's fully approved by my EXTREMELY picky toddler and my easy going 1 year old. Win-win!

Black Bean Soup
Recipe from: Payton Peoples
Serves 4

1tbsp olive oil
1tbsp minced garlic
2 medium carrots, diced
2 celery ribs, diced
1 medium onion, diced
3 cans black beans, rinsed and drained
1 3.5oz can green chilies
3 cans beef broth
1tsp kosher salt
1/4tsp black pepper
1/2tsp chili powder
1/4tsp ground cumin
1/2tsp italian seasoning
1 bay leaf
Optional toppings: sour cream, jalapeƱos, chopped cilantro

Place a large stock pot on the stove top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion and garlic and saute 4-5 minutes.

Add in the black beans, chilies and beef broth. Stir to combine then add all seasonings.

Simmer uncovered for about 20 minutes until carrots are tender.

Remove from heat and remove bay leaf from soup.

Place soup in blender (or use an immersion blender in place of this step). Place lid on blender and puree soup until smooth or desired texture is reached.

Serve in bowls with desired toppings and extra lime wedges. Enjoy!

Click here for the printable recipe!

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