A Really Yummy Black Bean Soup

Susan Feliciano

By
@frenchtutor

This is something I can throw together with things from the fridge and pantry, almost any night of the week. I got the idea of adding the spinach from my Fresh Produce Guide. Hope you enjoy it.


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Comments:

Serves:

8 or more

Prep:

10 Min

Cook:

20 Min

Ingredients

1-2 Tbsp
olive oil
1 small
onion, chopped
1 c
chopped carrots
1 c
chopped celery
2 clove
minced garlic
1/2 tsp
freshly ground black pepper
4 c
vegetable broth
1 pkg
(4 cups) fresh baby spinach
2 can(s)
(14 oz) crushed tomatoes
1 can(s)
(15 oz) chickpeas, rinsed and drained
1 can(s)
black beans, rinsed and drained
2 Tbsp
chopped fresh thyme, or 1 tbsp dried (optional)
1/2 c
sour cream or greek yogurt

Directions Step-By-Step

1
Heat a large Dutch oven with 1-2 tablespoons olive oil over medium heat. Add onion, carrots, celery, garlic, and pepper. Sauté until vegetables are tender, about 5-7 minutes.
2
Add broth, spinach, tomatoes, chickpeas, and black beans. Bring to a boil. Cover and reduce heat. Simmer for 10-15 minutes. Stir in fresh or dried thyme, or just top it with fresh thyme leaves.
3
You may also top each serving with a dollop of sour cream or Greek yogurt.

About this Recipe