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Bean-Black Bean Soup Recipe

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This recipe for Bean-Black Bean Soup is from Marie Elena & Jim's Family Cookbook, 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 extra virgin olive oil
1 large red onion, chopped
1 large carrot, peel & dice
2 celery ribs, diced
1 jalapeno pepper, deseed & dice
4 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground coriander
1 tsp kosher salt
⅛ tsp cayenne pepper
3 (15-oz) cans low-sodium black beans, drain & rinse
3 cups low-sodium vegetable or chicken broth, or more??
1-2 Tbsp fresh lime juice
Optional toppings: fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges for serving.
Directions:
Directions:
Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper, and cook for 4-5 min, or until softened.
Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.
Add the black beans and chicken broth, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 min.
Using an immersion blender, puree the soup a few times to have a mix of creamy and chunky textures. Alternatively, you can scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Then, stir in the lime juice.
Ladle the soup into individual bowls and garnish with your favorite toppings.

 

 

 

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