Quick Black Bean Soup
- Yield 4
- Prep 8 minutes
- Cook 22 minutes
- Total 30 minutes
Quick Black Bean Soup is a soup recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 1 large carrot, diced
- 1 small red bell pepper, diced
- 5 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon each: chili powder, chipotle powder
- 2 cups vegetable broth
- 4 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 lime
- toppings: chopped cilantro, crumbled cotija (or shredded cheddar) cheese, diced avocado, diced red onion
Method
Sauté. Warm the oil in a large stockpot over medium-a hot burner. Tip in the onion, carrot, bell pepper and sauté for 6 minutes, stirring occasionally. Tip in in the garlic, cumin, chili powder and chipotle powder and sauté, stirring frequently, for 2 minutes.
Let it bubble gently. Tip in the vegetable broth and black beans and stir to combine.
Puree Tip in the fire-roasted tomatoes plus 1 heaping cup of the black bean soup to a blender and purée until smooth. Tip in the mixture to the soup, along with about 1 tablespoon of the fresh lime juice, and stir to combine. (If you prefer a less chunky soup, you can blend an additional 1-2 cups of the soup until smooth and add it back to the soup.) let it bubble gently for 5 minutes, or just move ahead if you're in a hurry.
Salt Taste and season with more lime juice, salt and pepper if needed.
Plate Plate warm, garnished with all of your favorite toppings, and enjoy!
