black bean confetti soup
(1 RATING)
Love black beans, love soup, love to eat healthfully? This soup is a no brainer. It's my comfort food when it's rainy and cold outside and it doesn't keep me in the kitchen for hours like my other comfort food (chicken and dumplings) You can easily make this a vegetarian soup by substituting the chicken stock with vegetable broth.
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prep time
25 Min
cook time
45 Min
method
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yield
6 serving(s)
Ingredients
- 1 1/2 tablespoons canola oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, seeded and diced
- 1 medium yellow bell pepper
- 4 - carrots, diced
- 3 - ribs, celery, thinly sliced
- 1 medium jalepeno, seeded and diced (optional for a spicy soup)
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 6 cups low sodium chicken stock
- 4 cans black beans (15oz), drained and rinsed
- - salt and pepper
- 6 tablespoons low fat greek yogurt or sour cream
- 2 tablespoons chopped cilantro
How To Make black bean confetti soup
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Step 1Heat oil in a large pot over medium-high heat. Add onion, garlic, bell peppers, carrots and celery (add jalapeño if spicy soup is desired). Cook stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Saute for another 3 minutes.
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Step 2Stir in stock and beans, bring to a boil. Reduce heat to low and simmer for 25 minutes, stir occasionally. Remove two cups of soup and puree in a blender or food processor. Stir puree back into pot and cook for 5 more minutes. Season with salt and pepper.
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Step 3Serve in bowls topped with a spoon of yogurt/sour cream and sprinkle of cilantro. *Don't like yogurt/sour cream? Add cheese instead.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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