Black Bean Soup
Black bean soup turns pantry staples into the perfect weeknight–friendly soup with garden veggies, jalapeños, and plenty of cumin. This version blends some of the beans for body, keeps plenty whole for texture, and is easy to customize with toppings.
Servings: 8 servings
Ingredients
- 2 tbsp neutral oil
- 1 medium onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 1 ½ tsp kosher 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 kosher 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
Serving: 1serving | Calories: 264kcal