This Black Bean Soup is more soup-like than the thick, chili-like versions often found at restaurants (at least those that we visit). And that’s exactly the way we designed it. It’s hearty too, with a boatload of satisfying fiber. And look at that striking color mix.
If you like a chunk of something bread-like with your soup, may we suggest warm squares of fresh cornbread? Even without the cornbread you’ll have a very filling and satisfying meal, but the cornbread just puts it over the top! The recipe for Sweet Potato Cornbread makes an awesome pairing, with its moist crumb, and sweet corn flavor. Mmmm… is anyone else drooling?
Like many of the soups from Garden Dish, this one freezes well. So, as long as you’re chopping vegetables, how about getting out your giant stock pot and making a double batch. What’s that? You don’t have a giant stock pot? No worries, two large pots will do nicely. But if you’d like to acquire one, we recommend any stock pot from All-Clad
Black Bean Soup
Ingredients
- 1 medium - onion, diced
- 1 medium - red bell pepper, diced
- 5 medium - carrots, diced
- 2 medium - celery stalks, diced
- 3 15 oz cans - black beans, drained and rinsed
- 2 tsp - ground cumin
- 1/2 tsp - ground sage
- 6 cups - water or vegetable broth
Instructions
- In a large pot over medium heat, sauté the onion, bell pepper, carrots, and celery until the vegetables are tender. Add a little water or vegetable broth as needed to prevent the veggies from sticking.
- Stir in the black beans, cumin, sage, and water or vegetable broth. Reduce heat to medium-low, cover, and simmer for 15-20 minutes. Using an immersion blender, puree the soup for a few seconds to obtain your desired consistency. Salt to taste.
Tips
If you don't have an Immersion Blender
Nutrition Information
Nutrition (per serving): 366 calories, 73% calories from carbohydrates, 20% calories from protein, 7% calories from fat, 18.4g fiber.
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