black bean soup

Black Bean Soup

  • Four cans black beans (rinsed and drained)
  • 2 Large carrots diced (6 baby carrots)
  • One rib celery diced
  • Two – four cloves garlic diced
  • Two teaspoons ground cumin
  • 1.5  teaspoons crushed red pepper
  • One container (4 fluid oz) vegetable or chicken stock
  • One large white onion diced (optional)
  • Two tablespoons Olive Oil
  • 2-3 teaspoons of lime juice
  • Salt and Pepper to taste

<Let’s Make It>

  1. Put olive oil, chopped garlic, carrots, onion and celery into the pan, cook for 15 minutes or until starting to soften, on low heat.
  2. Add cumin, crushed red pepper, garlic, and then sauté for about 3 minutes.
  3. Add salt and pepper to taste.
  4. Add black beans and stock to the pan and bring to simmer.
  5. Allow soup to simmer and thicken for 30-45 minutes.
  6. Remove 50% of cooked black bean soup and add to food processor or use a stick blender.
    1. Blend to a creamy consistency.
  7. Add blended soup back to the main pot and stir.
  8. Add salt, pepper and lime juice to taste.*Optional topping that is tasty: Sour cream, avocado, and cheese
  • Serves about 4
    • Add some bread and a nice leafy green salad to complement the meal!

Black bean soup

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Jesy Anderson

The owner of Needle, Ink and Thread, Located in Beavercreek, Ohio. I love teaching, it really is my passion. The “lightbulb” moments are my favorite! I am so excited to share my passion of sewing, design, and art with you! I was also a former co-owner of Sew Dayton.

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