black bean soup
Easy Black Bean Soup brings onions, carrots, celery, tomatoes, green chiles, black beans, and cilantro together in a perfectly seasoned vegetable broth. The end result is a hearty soup with tons of flavor and plenty of healthy nutrition. This soup is a filling meal on its own but for an over top meal I like to serve it with Mexican coleslaw and cornbread.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
6 bowls
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 2 carrots peeled and chopped
- 2 ribs celery chopped
- 3 cloves garlic minced
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon marjoram (or oregano)
- 2 teaspoons ground cumin
- 4 cups vegetable broth
- 1 can fire roasted tomatoes
- 1 can diced green chiles
- 3 cans low sodium black beans drained and rinsed
- 1 tablespoon chopped fresh cilantro
How To Make black bean soup
-
Step 1Heat oil in a Dutch oven or heavy stockpot over medium heat. Add the onions, carrots, and celery cooking until the onions and celery are tender.
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Step 2Add the garlic, crushed red pepper, ground black pepper, marjoram, and cumin. Cook for 1 minute stirring constantly.
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Step 3Add the vegetable broth, fire roasted tomatoes, diced green chiles, and black beans. Simmer for 15-20 minutes.
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Step 4Top with cilantro and serve.
- 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!
Discover More
Category:
Bean Soups
Ingredient:
Beans/Legumes
Culture:
American
Method:
Stove Top
Keyword:
#vegetarian black bean soup
Keyword:
#black bean soup with canned beans
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