Black Bean Soup
This "Foodie Friday" enjoy black beans, carrots, celery, and seasonings simmered into this hearty soup. Bring out the delicious flavors with a splash of lime juice and a spoonful of yogurt at serving.
Makes 5 servings
Cook Time: 3 Hours
Preparation Time: 20 Minutes
- 2 tablespoons vegetable oil
- 1 Spanish onion
- 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 15.5-ounce low-sodium black beans (drained and rinsed in cold water, 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)
- Place a soup or stock pot on the stove over medium heat and when it is hot, add the oil. Add onion, carrots, celery, garlic, basil, oregano, and chili powder, and cook for 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 for about 2 1/2 hours until the beans are very tender and the mixture is uniform in color.
- If you want pureed soup, set the soup aside to cool for about 20 minutes. Put 2 cups of 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.
- Just before serving, squeeze the juice of 1/4 lime on each serving and a tablespoon of yogurt.
- Serve right away, or cover and refrigerate for up to 5 days.
Garnish black bean soup with lime slices, chopped fresh cilantro, basil leaves, or scallions.
For nutrition information, please visit Black Bean Soup at MyPlate.gov
Have a recipe you'd like to share? Send it to firstname.lastname@example.org