Easy Black Bean Soup

Delicious, hearty and easy black bean soup that tastes like it’s been simmering all day, but cooks in just 30 minutes!

INGREDIENTS

- Extra virgin olive oil - Red bell pepper - Onion - Jalapeno - Garlic - Black beans - Vegetable stock - Salsa - Ground cumin - Kosher salt & pepper - Fresh cilantro - Lime zest - Lime juice

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Heat the oil over medium heat in a dutch oven or large heavy-bottomed pot. Add the red pepper, onion and jalapeno and saute until softened, about 5-10 mins.

INSTRUCTIONS

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Stir in the reserved beans, salsa, cumin and season generously with kosher salt and pepper. Simmer until hot, about 15 mins. Thin with additional stock if necessary.

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Stir in the lime zest, lime juice and cilantro. Serve with desired garnishes.

Recipe Notes: I use vegetable stock to keep this dish vegetarian, but chicken stock can be substituted. Pureeing the beans and sautéed veggies make this soup thick and hearty.

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