Black Bean Soup
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By Ray
Details
- Prep Time
- 20 mins
- Cook Time
- 0 mins
- Servings
- 6
- Difficulty
- Medium
Tags
Ingredients
- vegetable oil 2 tbsp
- onion, yellow, diced ¾ cup
- celery, diced ¾ cup
- carrot, diced ½ cup
- garlic, minced (fresh) 2 tbsp
- bean, black 4 can
- water 4 cup
- vinegar, cider 2 tbsp
- chili powder 2 tsp
- cayenne pepper ½ tsp
- cumin (ground) ½ tsp
- salt ½ tsp
- chicken base 2 tbsp
Instructions
Heat oil in saucepan and add onion, celery, and carrots.
Simmer slowly until onions are almost clear--add garlic and cook until fragrant--about 30 seconds.
While veggies cook, rinse canned beans under cold water.
Blend three cups in food processor with one cup of water and the chicken base.
Puree until smooth.
When veggies are ready, combine beans and pureed beans, whole beans, water and all other ingredients into a pot.
Bring to a boil and then reduce heat and simmer uncovered for at least one hour.
Serve with cheese and chopped green onion.