Black Bean Soup
Black bean soup, a healthy, hearty, satisfying and comforting meal or side dish. It's ready in 30 minutes and extremely easy to make.
Servings: 4
Calories: 278kcal
Ingredients
- 1-2 tablespoon extra virgin olive oil optional
- 2 celery ribs chopped
- 2 cloves of garlic chopped
- 1 onion chopped
- 1 red bell pepper chopped
- 2 bay leaves
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper flakes optional
- 2 15-ounce cans of black beans drained and rinsed
- 2 cups vegetable stock or water
Instructions
- Heat the oil in a large pot, add the veggies (celery, garlic, onion and red bell pepper) and cook over medium-high heat for 5 minutes or until golden brown, stirring occasionally. If you don't eat oil, just use some vegetable stock or water instead.
- Add all the remaining ingredients, stir and bring to a boil. Then simmer for 10 to 15 minutes. Once the soup is ready, remove and discard the bay leaves.
- To thicken the soup, use an immersion blender and do 3-4 quick pulses. You could also transfer 1 cup (250 ml) of the soup to a regular blender and blend, then transfer back into the pot. This step is totally optional.
- Serve immediately with your favorite toppings (I added tortilla chips, diced avocado and chopped cilantro) or keep leftovers in an airtight container in the fridge for 5-7 days.
Notes
- Nutritional info has been calculated by using 1 tablespoon of extra virgin olive oil and water. It doesn't include the toppings either.
Nutrition
Serving: 1serving | Calories: 278kcal | Carbohydrates: 44.2g | Protein: 14.9g | Fat: 5.9g | Saturated Fat: 0.6g | Sodium: 316mg | Fiber: 15.5g | Sugar: 4.8g
