I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Black Bean Soup
...in your mind.
Black Bean Soup

Black Bean Soup

Serves 4 - 6 - This is quick and easy but really good. Just be careful when you use the blender...

Serves 4 - 6

Ingredients

  • 1/2 onion, diced
  • 2 - 3 ribs of celery, diced
  • 2 carrots, diced
  • 2 cloves of garlic, minced
  • Olive oil
  • 4 cans black beans, drained and rinsed well
  • 1 quart chicken broth
  • 1 Tablespoon cumin
  • Fresh lime wedges
  • Sour cream
  • Fresh cilantro leaves, chopped

Directions

  1. Heat a skillet on the stove and add about 2 Tablespoons Olive oil
  2. Add the onion, celery and carrot and cook until softened (but don’t let them brown)
  3. Add the garlic and continue to cook
  4. Add the cumin and heat until it becomes fragrant
  5. Add the black beans and chicken broth and simmer for about 10 minutes
  6. Place 3 or 4 ladles full of the beans without much of the broth into a blender
  7. Cover and hold the top with a towel and puree the beans
  8. Add the bean puree back into the soup and mix well
  9. To serve put some soup into a bowl and squeeze a fresh lime wedge over the top
  10. Add a spoonful of sour cream and sprinkle with a bit of the chopped cilantro
  11. Stir it all together and enjoy
Black Bean Soup

Black Bean Soup

Serves 4 - 6 - This is quick and easy but really good. Just be careful when you use the blender...

Serves 4 - 6

Ingredients

  • 1/2 onion, diced
  • 2 - 3 ribs of celery, diced
  • 2 carrots, diced
  • 2 cloves of garlic, minced
  • Olive oil
  • 4 cans black beans, drained and rinsed well
  • 1 quart chicken broth
  • 1 Tablespoon cumin
  • Fresh lime wedges
  • Sour cream
  • Fresh cilantro leaves, chopped

Directions

  1. Heat a skillet on the stove and add about 2 Tablespoons Olive oil
  2. Add the onion, celery and carrot and cook until softened (but don’t let them brown)
  3. Add the garlic and continue to cook
  4. Add the cumin and heat until it becomes fragrant
  5. Add the black beans and chicken broth and simmer for about 10 minutes
  6. Place 3 or 4 ladles full of the beans without much of the broth into a blender
  7. Cover and hold the top with a towel and puree the beans
  8. Add the bean puree back into the soup and mix well
  9. To serve put some soup into a bowl and squeeze a fresh lime wedge over the top
  10. Add a spoonful of sour cream and sprinkle with a bit of the chopped cilantro
  11. Stir it all together and enjoy