Black Bean Soup

When the weather is cold outside, the need for a warm soup is real! This black bean soup made with carrots, onion, and celery is a delicious recipe to make for just such a day. The best part is that the soup can be adorned with any number of toppings to make it truly customized!

Course Soup

Cuisine American

Difficulty Easy

Method Cooking

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 264kcal

Author Kaleb

Ingredients

2 tbsp neutral oil
1 medium onion diced
2 ribs celery diced
2 medium carrots diced
1 ½ tsp salt
3 cloves garlic minced
1 jalapeño diced
1 tsp cumin
3 15-oz cans black beans
1 pint salsa

Instructions

Heat the oil in a 6-quart Dutch oven or stockpot over medium-low heat. Add the onion, celery, carrot, and salt. Cover and cook the vegetables to soften but not brown, 5-6 minutes.
1 medium onion, 2 ribs celery, 2 medium carrots, 1 ½ tsp salt, 2 tbsp neutral oil
Once the vegetables are softened, remove the lid and add the garlic, jalapeño, and cumin. Stir until the garlic and cumin are fragrant, 1 minute. Add the black beans and salsa. Bring to a boil and reduce to a simmer. Simmer for 20 minutes.
3 cloves garlic, 1 jalapeño, 1 tsp cumin, 3 15-oz cans black beans, 1 pint salsa
Once the soup has simmered, remove 1 ½ cups and blend until smooth. Add the blended soup back to the Dutch oven with the rest of the soup. Stir and serve with favorite toppings.

Video

Nutrition