Real Recipes From Real Home Cooks ®

black bean confetti soup

(1 rating)
Recipe by
nancy mackel
Bonney Lake, WA

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.

(1 rating)
yield 6 serving(s)
prep time 25 Min
cook time 45 Min

Ingredients For black bean confetti soup

  • 1 1/2 Tbsp
    canola oil
  • 1 md
    onion, diced
  • 3 clove
    garlic, minced
  • 1 md
    red bell pepper, seeded and diced
  • 1 md
    yellow bell pepper
  • 4
    carrots, diced
  • 3
    ribs, celery, thinly sliced
  • 1 md
    jalepeno, seeded and diced (optional for a spicy soup)
  • 1 Tbsp
    chili powder
  • 1/2 tsp
  • 6 c
    low sodium chicken stock
  • 4 can
    black beans (15oz), drained and rinsed
  • salt and pepper
  • 6 Tbsp
    low fat greek yogurt or sour cream
  • 2 Tbsp
    chopped cilantro

How To Make black bean confetti soup

  • 1
    Heat 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.
  • 2
    Stir 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.
  • 3
    Serve in bowls topped with a spoon of yogurt/sour cream and sprinkle of cilantro. *Don't like yogurt/sour cream? Add cheese instead.

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