Black Bean Soup
Ingredients
- 3 tablespoons EVOO
- 2 medium carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, chopped
- 1 jalapeno, chopped
- 5 15 1/2 ounce cans black beans, drained and rinsed
- 4 cups low-sodium chicken or vegetable broth
- 1 cup chopped cilantro
Preparation
In a large pot, heat EVOO over medium-high. Add carrots, celery, onion, red pepper, garlic and jalapeno and cook, stirring often, until vegetables are soft and fragrant, about 15 minutes. Puree vegetables with 3 cans black beans and 2 cups broth until smooth. Return to pot. Add remaining beans, broth and cilantro. Bring to a boil, then simmer until heated through and the mixture thickens, about 10 minutes. Season with salt and pepper. Serve immediately or use as a base for the variations.
