Easy Black Bean Soup

  • 3 cups of black beans (2 15oz. cans)
  • 1.5 cups vegetable broth
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 celery stalk, diced
  • 3 cloves of garlic, minced
  • 3 tbsp olive oil
  • ½ fresh jalepeno, diced (optional)
  • 1 bay leaf
  • 2-3 tsp. spices (oregano, cilantro, paprika, thyme, cumin, chili powder, cayenne, salt and pepper, or whatever you want)
blackbeansoup Directions:
  1. Heat the olive oil in a large pot over medium heat, and add in the onion, pepper, and jalepeno. Cook for about 5 minutes, stirring frequently.
  2. Add in the garlic, spices, and bay leaf and cook for an additional 2 minutes.
  3. Add in 2 cups of black beans and mash into the spice and vegetable mixture.
  4. Add in the remaining beans and vegetable broth, bring to a boil, then simmer for 20-30 minutes, stirring occasionally. Fish out the bay leaf before serving.
blackbeansoup2 I’ve read a lot of recipes for black bean soup that call for mixing the black beans with the stock in a blender, but I like my black bean soup kind of chunky, so mashing it up helps get the hearty taste I like, plus it melds well with the spices this way. If you do prefer a smoother soup then simply blend everything together at step 3 instead of mashing. Tastes great on its own, but you could also serve with rice or garnish with avocado and tomato.

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