Black Bean Soup With Cumin
Ready In: 50 mins
Serves: 4
Ingredients
- 1 large onion, chopped
- 1 large garlic clove, sliced
- 1⁄4 cup celery or 1 stalk celery, sliced
- 1⁄2 cup carrots or 1 medium carrot, diced
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon fresh ground black pepper (to taste)
- 2 (15 ounce) cans low sodium vegetable broth
- 2 (15 ounce) cans low-sodium black beans, drained and rinsed
Directions
- Combine all ingredients in a large pot (at least 4 quarts).
- Bring soup to a boil, stirring several times so bottom doesn’t burn.
- Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
- Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
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