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Black Bean Soup

Ingredients
 

  • 2 cans of black beans rinsed and drained
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 1 green bell pepper diced
  • 1/2 can of diced tomato with juice
  • 1 1/2 cups vegetable stock
  • 1 tablespoon cumin
  • Juice of 1 lime
  • 1/4 teaspoon cayenne 1/2 if you'd like a little more heat
  • 1/2 teaspoon Mexican Oregano
  • Olive oil
  • Sour Cream for garnish
  • Cilantro for garnish

Instructions

  • In stockpot, add 2 Tbsp. olive oil, onion, garlic, and bell pepper. Saute for 8 minutes.
  • In food processor (or blender) puree add black beans, sautéed vegetables, tomatoes and 1/2 c. vegetable stock. Wait for about 5 minutes to allow sautéed vegetables to become room temperature. Then puree. This will produce a somewhat thick consistency.
  • Return to pot. Add in the rest of the stock, lime juice, spices & herbs. At first it might seem to have too much liquid but continue stirring until fully incorporated.
  • Simmer on low for 20 minutes.
  • Serve with sour cream and cilantro.

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