Black Bean Soup (aka Mud Soup) - Our Best Bites Recipe
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Ingredients: |
Ingredients: 1 T olive oil 4 large cloves garlic, roughly chopped 3/4 C diced carrots (about 2 med carrots) 3/4 C diced celery (about 2 ribs) 1 C diced onion (about 1 sm-med onion) 2 cans black beans, rinsed and drained 1 3.5oz can green chilies 2 cans low-sodium beef broth 1 t kosher salt 1/8 tsp black pepper 1/2 t chili powder 1/4 t cumin 1/2 t dry oregano leaves 1 bay leaf Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.
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Directions: |
Directions:Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes. Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat. Remove bay leaf from soup.
Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine. Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup. |
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Personal
Notes: |
Personal
Notes: Anthony always teases me about this soup because I love it so, so much, but it's really quite ugly, so we've dubbed it "Mud Soup." I love the combo of flavors! And I love that's easy, cheap, and healthy!
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