Description
A delicious and hearty black bean soup that is perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon marjoram (or oregano)
- 2 teaspoons ground cumin
- 4 cups vegetable broth or chicken broth
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (7-ounce) can diced green chiles
- 3 (15-ounce) cans low-sodium black beans, drained and rinsed
- 1 tablespoon chopped fresh cilantro
Instructions
- Heat oil in a Dutch oven or heavy stockpot over medium-high heat. Add the onions, carrots, and celery, cooking until the onions and celery are tender.
- Reduce the heat and add the garlic, red pepper flakes, ground black pepper, marjoram, and cumin. Cook for 1 minute, stirring constantly.
- Increase the heat to medium-high. Add the vegetable broth, fire-roasted tomatoes, diced green chiles, and black beans. Bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes or until the carrots are tender.
- If desired, purée a little of the soup with an immersion blender. Garnish with cilantro or red pepper flakes and a splash of fresh lime juice, and serve.
Notes
- This soup can be made ahead of time and tastes even better the next day.
- Adjust the spice level by adding more or less red pepper flakes.
- Garnish with avocado for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg