Southwest Black Bean Soup Recipe
Southwest Black Bean Soup
Canned beans make this soup quick and easy.
Serves: 5Prep: 20 minutesCook: 15 minutesTotal: 35 minutes
Serves: 5
Ingredients
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 large carrot, peeled and chopped
- 1 jalapeño, seeded and chopped
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1 1⁄2 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 2 cans (15 oz.) black beans, drained and rinsed
- 4 cups vegetable broth
- Lime wedges, if desired
Directions
- Heat in a 4 quart saucepan over medium heat. Add onions, carrots, jalapeño, garlic, cumin, salt, pepper and chili powder; cook 3-5 minutes until fragrant. Add beans and vegetable broth. Bring to a low boil, reduce to a simmer and cook 10-15 minutes.
- Using an immersion blender or carefully transferring to a blender or food processor, blend soup until desired texture. Adjust seasoning to taste. Serve with a squeeze of lime if desired.
- Refrigerate leftovers.
- Make it a meal: Serve with cheese quesadilla. Sprinkle shredded Mexican cheese blend between 2 small flour tortillas. Cook in a pan over medium heat until golden brown on one side; flip. Continue cooking until golden on the second side and cheese is melted.
Serves: 5
Ingredients
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 large carrot, peeled and chopped
- 1 jalapeño, seeded and chopped
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1 1⁄2 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 2 cans (15 oz.) black beans, drained and rinsed
- 4 cups vegetable broth
- Lime wedges, if desired
Directions
- Heat in a 4 quart saucepan over medium heat. Add onions, carrots, jalapeño, garlic, cumin, salt, pepper and chili powder; cook 3-5 minutes until fragrant. Add beans and vegetable broth. Bring to a low boil, reduce to a simmer and cook 10-15 minutes.
- Using an immersion blender or carefully transferring to a blender or food processor, blend soup until desired texture. Adjust seasoning to taste. Serve with a squeeze of lime if desired.
- Refrigerate leftovers.
- Make it a meal: Serve with cheese quesadilla. Sprinkle shredded Mexican cheese blend between 2 small flour tortillas. Cook in a pan over medium heat until golden brown on one side; flip. Continue cooking until golden on the second side and cheese is melted.