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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Black Bean Soup Recipe

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This recipe for Black Bean Soup is from The Diane Larson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp vegetable oil
3/4 cup diced white onion
3/4 cup diced celery
1/2 cup diced carrot
1/4 cup diced bell pepper
2 Tbsp minced garlic
4 (15-oz) cans black beans
4 cups chicken stock
2 Tbsp apple cider vinegar
2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp salt
1/4 tsp hickory liquid smoke
Directions:
Directions:
Heat oil in a large saucepan over low heat.
Add onion, celery, carrot, bell pepper, and garlic to oil and sweat for 15 minutes or until onions are practically clear. Keep heat low, be careful not to burn veggies.
Add 2 cans of beans and all remaining ingredients.
Puree using an immersion blender (see note).
Add remaining beans. Bring to gentle boil and simmer 45 minutes.

Serve with shredded cheese, green onions and sour cream.
Personal Notes:
Personal Notes:
Note: if you do not have an immersion blender, puree the 2 cans of beans in a blender prior to adding to soup.

 

 

 

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