Black Bean Soup

30 MINUTES | EASY | SERVES 4
nutrition per serving:
390 calories, 21g protein, 62g Carbs, 25g fat, 3g sugar

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large red onion, chopped
• 1 large carrot, peeled and diced
• 2 celery ribs, diced
• 1-2 tablespoons of green chilies
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon salt
• ⅛ teaspoon cayenne pepper
• 3 (15-ounce) cans low-sodium black beans, drained and rinsed (separate beans into 2 bowls, with 2 cans of beans in 1 bowl and 1 can of beans in another bowl)
• 3 cups low-sodium vegetable or chicken broth
• 1 to 2 tablespoons fresh lime juice

• Optional toppings suggestions: fresh cilantro or fresh parsley, red onion or green onion, avocado, sour cream & lime wedges for serving. Add what you like!

Directions

1. Heat the oil in a large pot over medium-high heat.
2. Add the onion, carrot, celery, and green chilies, and cook for 5 minutes or until softened.
3. Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.
4. Add the bowl of beans containing 2 cans of the black beans along with the veggie/chicken broth, stir, and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
6. Using an immersion blender, puree the soup a few times to have a mix of creamy and chunky textures.*
7. Add the remaining can of black beans to the soup and stir. This will add even more texture!
8. Stir in the lime juice.
9. Ladle the soup into individual bowls and garnish with your favorite toppings.

Notes

*If you don’t have an immersion blender, scoop out a cup of the soup, blend it in a standard blender until smooth (to your liking), and then stir it back into the pot.