Black Bean Soup
You can serve this over rice, with tortilla chips, or with a slice of cornbread.
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- 1 lb
- dried black beans*
- 1 large
- onion, diced
- 4 stalk(s)
- celery, diced
- carrots, peeled and diced
- garlic cloves, minced
- 1 1/2 c
- chicken broth
- 2 1/4 tsp
- cayenne pepper (or more if you like)
- juice of 1/2 lime
- salt and pepper to taste
- sour cream, chopped cilantro, crumbled queso fresco, diced onion, diced tomato, sliced green onion, diced avocado, shredded cheddar cheese, crumbled bacon
Season with salt and pepper to taste.
Do not drain.
Add garlic and cook for another 2 minutes.
Bring to a boil. Reduce heat and simmer for 20 to 25 minutes. Season with salt and pepper to taste.
Working in batches, transfer 1/2 of the soup to the blender and puree. (Or use an immersion blender if you have one).
Return soup to pot and heat through.
Stir in lime juice and serve.
* You can substitute 4 cans of black beans for the dried. Just skip the first two steps and add a little extra broth to get desired consistency.