Name: Black Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 3 tablespoons extra virgin olive oil; 1 ½ cups white onion, diced; 1 ½ cups carrots, diced; 1 cup celery, diced; 1 teaspoon sea salt; 2 teaspoons cumin; 1 teaspoon coriander; 1 teaspoon chili powder; 1 teaspoon dry oregano; 4 teaspoons fresh garlic, minced fine; ¼ cup white wine; 1 quart vegetable broth; ¼ fresh cilantro leaves, chopped; 4 15.5-ounce cans rinsed and drained black beans; 1 4-ounce can chopped mild green chiles; 1 cup chunky mild salsa; 3 tablespoons freshly squeezed lime juice; Fresh tomatoes, cut up (or salsa); Sour cream; Tortilla strips; More white onion, diced small; More cilantro, chopped; Lime wedges; Avocado, cut into pieces; Optional – Shredded Monterey Jack Cheese

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Black Bean Soup

Black Bean Soup combines canned black beans, vegetables, broth, spices, lime juice, chiles, and salsa into a filling and delicious soup. Don’t miss this one!

Yield: 8 servings 1x

Prep: 30 minutesCook: 30 minutesTotal: 1 hour

Scale:

Ingredients

3 tablespoons extra virgin olive oil

1 1/2 cups white onion, diced

1 1/2 cups carrots, diced

1 cup celery, diced

1 teaspoon sea salt

2 teaspoons cumin

1 teaspoon coriander

1 teaspoon chili powder

1 teaspoon dry oregano

4 teaspoons fresh garlic, minced fine

1/4 cup white wine

1 quart vegetable broth

1/4 fresh cilantro leaves, chopped

4 15.5-ounce cans rinsed and drained black beans

1 4-ounce can chopped mild green chiles

1 cup chunky mild salsa

3 tablespoons freshly squeezed lime juice

Toppings

Fresh tomatoes, cut up (or salsa)

Sour cream

Tortilla strips

More white onion, diced small

More cilantro, chopped

Lime wedges

Avocado, cut into pieces

Optional – Shredded Monterey Jack Cheese

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Instructions

In a large heavy pot or Dutch oven, heat olive oil over medium high heat and once hot, add onions, carrot, celery, salt, cumin, coriander, chili powder and oregano and cook for 8-10 minutes or until the onions are starting to get soft.
Add garlic and cook for one minute.
Add wine and cook for about a minute to evaporate.
Add broth, cilantro leaves, all the rinsed and drained black beans, the can of chopped chilies, salsa, and lime juice.
Once bubbling, reduce to a low simmer and cook 10-15 minutes or until the vegetables are tender.
Remove three cups of the soup and reserve.
Puree the rest of the soup with an immersion blender or in a regular blender.
Add the three cups of reserved whole bean soup back to the pureed soup and stir to combine.
Serve in bowls with the toppings sprinkled over the top or served on the side.

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Cuisine: Tex-Mex Method: simmer

Find it online: https://www.afamilyfeast.com/black-bean-soup/