Name: Black Bean Soup
Prep time: 20 min
Cook time: PT-476517H7M45S
Total time: 1 h
Cuisine: American Tex-Mex
Ingredients: 1 to 2 Tbsp olive oil or cooking spray; 1 medium Spanish onion, chopped; 3 ribs celery, chopped; 4 cloves garlic, chopped; 1 poblano pepper, chopped; 1 red bell pepper, chopped; 1 medium sized carrot, chopped; 3 cans black beans rinsed and drained; 1 – 15oz can chopped tomatoes; 1 bay leaf; 2 Tbsp ground cumin; 1 1/2 tsp ground coriander; salt and pepper to taste; 4 cups vegetable broth

Black Bean Soup

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5 from 1 review

This healthy, hearty and cozy soup will help get you through the long winter months.

Author: Olga Lang
Prep Time: 20 minutes
Cook Time: 25-30
Total Time: 60 minutes
Yield: 4-6 servings 1x
Category: Lunch
Cuisine: American Tex-Mex
Diet: Vegan

Ingredients

Scale

1 to 2 Tbsp olive oil or cooking spray
1 medium Spanish onion, chopped
3 ribs celery, chopped
4 cloves garlic, chopped
1 poblano pepper, chopped
1 red bell pepper, chopped
1 medium sized carrot, chopped
3 cans black beans rinsed and drained
1 – 15oz can chopped tomatoes
1 bay leaf
2 Tbsp ground cumin
1 1/2 tsp ground coriander
salt and pepper to taste
4 cups vegetable broth

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Instructions

Heat soup pot over medium heat. Add oil, onions, garlic, celery, carrots and both poblano and red peppers. Cook for 5-7 minutes, until vegetables start to soften.
Add spices and bay leaf, heat for about 1 minute.
Add tomatoes, beans and broth. Bring to a boil, reduce to simmer. Cook for about 20 minutes, until vegetables cooked through, and all the flavors combined.
Once the soup is done blend about 3-4 cups of soup (mostly veggies) then add back into the pot. Mix well and serve.

Find it online: https://www.crossculturalkitchen.com/2019/02/black-bean-soup/