Black Bean Soup (Vegetarian)

Prep Time:

Cook Time:

Serves: 4

Ingredients

  • 2 Tablespoons olive oil

  • 1 yellow onion, diced

  • 1 green bell pepper, chopped

  • 1 stalk celery, chopped

  • 1 carrot, chopped

  • 1 teaspoon salt, divided

  • 4 cloves garlic, minced or pressed

  • 2 cans (15.5 oz each) Green Valley Organic Black Beans, drained

  • 3 cups vegetable stock

  • 1 Tablespoon chipotle chili powder

  • 1 teaspoon cumin

  • 2 teaspoons smoked paprika

  • 1 teaspoon sugar

  • 1 Tablespoon red wine vinegar

  • Sour cream, fresh cilantro, and diced avocado, to garnish

Featuring...

Black Beans

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Black Beans

Steps

  1. In a large soup pot, heat the olive oil over medium. Add the onion, green pepper, celery, carrot, and 1/2 teaspoon salt. Cook for 10 minutes, stirring occasionally, until the vegetables have softened.

  2. Add the garlic and cook for one more minute.

  3. Add the black beans, vegetable stock, chipotle chili powder, cumin, smoked paprika, remaining salt, and sugar. Simmer for 25-30 minutes.

  4. Using a potato masher or an immersion blender, smash about half of the beans to thicken the soup.

  5. Add the red wine vinegar and stir to combine. Taste and adjust seasoning if necessary.

  6. Serve hot, garnished with sour cream, fresh cilantro, and diced avocado.


Final Step

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