Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This creamy black bean soup is smooth and good served with cheese and chips!

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Recipe Summary

cook:
40 mins
additional:
10 mins
total:
1 hr 5 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a stockpot over medium-high heat. Saute celery, carrots, and onion in the hot oil until onion is transparent, 5 to 7 minutes. Toss in garlic and ginger. Pour in beans and water. Add salsa, cumin, chili powder, and oregano. Bring to a boil; continue to boil for 25 to 35 minutes.

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  • Remove from heat and let cool slightly, about 10 minutes. Transfer in batches to an electric blender or food processor and blend to desired consistency.

  • Transfer soup back into the pot and heat through over medium heat, 3 to 5 minutes.

Cook's Note:

You can use any stock of your choice instead of water, and 1 tablespoon tomato paste instead of salsa, if preferred.

Nutrition Facts

314 calories; protein 18.4g; carbohydrates 54.7g; fat 3.5g; sodium 1260.1mg. Full Nutrition
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