Easy Black Bean Soup
Heart and comforting black beans are simmered with a bounty of vegetables in a seasoned broth.
Equipment
- 1 Dutch oven or stockpot
Ingredients
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2-3 celery stalks, chopped
- 2-3 garlic cloves, chopped
- 3 tbsp olive oil
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chile powder
- 1 tsp oregano
- 2-3 bay leaves
- 1 tbsp tomato paste
- 1 cup tomato puree or crushed tomatoes
- 2 cups precooked black beans or 1 can (15oz) of drained black beans
- 1 cup broth
Instructions
- Heat a Dutch oven or stockpot on medium heat. Add the olive oil.
- Add the onions, celery, carrots, and garlic. Sauté for about 5 minutes until the onions are translucent and the vegetables a little tender.
- Add the salt and seasonings and stir to combine. Allow them to cook for a couple of minutes.
- Add the tomato paste and stir. Let cook for a minute until darkened in color.
- Add the tomato puree and continue to stir for a couple of minutes.
- Add the black beans and bay leaves. Cover with broth. Put the lid on your pot and allow to simmer for an hour and a half.
- Serve with your favorite toppings!
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