Black Bean Soup
Makes:
5 Servings
Cook Time:
3 hours
Preparation Time:
20 minutes
Black beans, carrots, celery, and seasonings are simmered into this hearty soup. Bring out the delicious flavors with a splash of lime juice and spoonful of yogurt at serving.
Ingredients
- 2 tablespoons vegetable oil (or cooking oil of your choice)
- 1 onion (chopped)
- 2 carrots (diced)
- 2 celery sticks (diced)
- 4 garlic cloves (peeled and minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 teaspoons chili powder (or more to taste)
- 3 cans low-sodium black beans (14.5-ounce cans, drained and rinsed, or use 6 cups cooked (dried) black beans)
- 8 cups water
- 1 cube low-sodium chicken bouillon
- 1 lime (juiced)
- plain low-fat yogurt (optional)
Directions
- Place a large pot on the stove over medium heat, add the oil when it's hot. Add the onion, carrots, celery, garlic, basil, oregano, and chili powder and cook about 10 minutes until the onion is soft.
- Add the beans, water, and bouillon cube and raise the heat to high and bring to a boil. Turn the heat down to low and cook about 30 minutes or until the beans are very tender.
- Just before serving, squeeze the juice of 1/4 lime on each serving and a tablespoon of yogurt.
If you want a pureed soup, set the soup aside to cool for about 20 minutes. Put 2 cups soup in a blender and put the top on, halfway (this will allow the soup to expand and any steam to escape) and blend until smooth. Transfer to a large container. Repeat using the rest of the soup.
