Black Bean Soup
This healthy, easy and inexpensive black bean soup recipe comes from Something New For Dinner’s scholarship winner Rikesh Raichura.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 1x
- Cuisine: Traditional American
Ingredients
Scale
- 1 T olive oil
- 2 medium red onions, chopped
- 1 medium red bell pepper, seeded and chopped
- 1 medium green bell pepper, seeded and chopped
- 3 minced garlic cloves
- 4 t ground cumin
- 2 T chile powder
- 3 15-ounce cans of black beans, drained and rinsed
- 1 T chopped jalapeno pepper, to taste
- 4 cups vegetable or chicken broth
- 1 1/2 t Worcestershire sauce
- 1 handful of cilantro, chopped
- 1 T lime juice
- Salt and pepper to taste
- Tortilla chips
- Diced tomato
- Green onions, chopped
- Shredded cheddar cheese (optional)
- Diced avocado
- Sour cream (optional)
Instructions
- Heat olive oil in a large pot over medium high heat.
- Saute onions, bell peppers and garlic until softened, about 6 minutes. Add cumin and chili powder and saute for a couple more minutes.
- Add beans, jalapeno peppers, vegetable or chicken broth and Worcestershire sauce. Bring to a boil, cover and simmer on medium low heat for 30 minutes.
- Remove from heat and puree until smooth using a food processor, immersion blender or blender. Stir in lime juice, cilantro, salt and pepper to taste. Serve with bowls of toppings so that everyone can customize their soup to their personal liking.
Find it online: https://somethingnewfordinner.com/recipe/black-bean-soup/