Contributed By: natalieowhitney
http://www.ourbestbites.com/2009/01/black-bean-soup.html
Super good, tons of flavor and healthy!
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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Kids Love It
Meal Type: Lunch
Entree
Appetizers
Soups & Stews
Ingredients
1 t Olive oil
4 Large cloves garlic, minced
3/4 c Diced carrots (about 2 med carrots)
3/4 c Diced celery (about 2 ribs)
1 c Diced onion (about 1 sm-med onion)
2 cans Black beans, rinsed and drained
1 3.5oz Can green chilies
2 cans Low-sodium beef broth
1 t Kosher salt
1 Dash black pepper
1/2 t Chili powder
1/4 t Cumin
1/2 t Dry oregano leaves (if you use ground oregano, use 1/4 t)
1 Bay leaf
Toppings: sour cream, tortilla chips, grated cheese
Preparation
Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.
Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are soft.
Remove from heat. Find that bay leaf and pull it out.
Place all the soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the middle like the picture below. Place a paper towel over the hole.
Puree soup until completely smooth. Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.
Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.
Cook's Notes
My family likes it a bit chunkier so we only puree half of the soup.
You could also puree the whole mixture and serve this as a dip or use for bean burritos.
Nutrition Information