Chunky Black Bean Soup

threeovens's Note:

A delicious black bean soup that is not overly spiced.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• 1 medium onion , diced (about 1 cup)
• 1 celery rib , diced (about 1/2 cup)
• 3 (15 ½ ounce) canned black beans , rinsed and drained
• 1 (14 ½ ounce) can diced tomatoes with sweet onions and roasted garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon fresh coarse ground black pepper
• 3 cups water
• 1 tablespoon balsamic vinegar

Directions:

1. Heat oil in a Dutch oven or large saucepan over medium-high heat; stir in onion and celery, and cook, stirring occasionally, 4 to 6 minutes or until onion is softened.
2. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water; cover and bring to a boil, then reduce heat and simmer 10 minutes.
3. Transfer 3 cups beans and liquid to a food processor and process to a coarse puree.
4. Return puree to pot, stir in vinegar, heat thoroughly and serve.

Reviews

[*Parsley*]

Mmmmmm! Easy and yummy soup! I loved the addition of the balsamic vinegar at the end; that added a special flavor. I garnished with chopped cilantro and crimbled queso fresco. Fabulous! Thanx for posting.