How to Make Black Bean Soup
This dish is so simple. It is almost as easy as opening a can of soup. But, it is more than the easy preparation. This soup is tasty, creamy, and definitely satisfying. So for a quick meal, make the soup ahead and refrigerate or freeze. All you have to do is reheat and add the bread topping whenever you need it for a quick filling chow.
Ingredients:
- 1 cup chopped onion
- ¼ cup chopped celery
- ½ cup chopped carrot
- 2 garlic cloves, peeled and finely sliced
- 1 tablespoon olive oil
- 1 can tomato coarsely chopped
- 3 cups chicken broth
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- ¼ cup thinly chopped fresh parsley
- 2 tablespoons tomato paste
- 1/8 teaspoon cayenne
- 16 ounces black beans, well rinsed and drained
Directions:
- In a large non-stick skillet, cook chopped onion, ½ cup carrot, celery, and minced garlic in olive oil for about 10 minutes or until the carrots is soft. Transfer the mixture to a blender and process until smooth.
- Return the vegetables to the skillet. Stir in the tomatoes together with its juice; add the chicken broth, fresh parsley, tomato paste, cayenne, cumin, lemon lime, and finally the black beans.
- In a small soup bowl, mash the remaining black beans with the use of a fork and add to the skillet. Season with salt and pepper. Finally, bring to a simmer with a reduced heat for about 20-30 minutes, or until the soup is thickened.