Chunky Black Bean Soup
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 6
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 1 celery rib, diced (about 1/2 cup)
- 3 (15 1/2 ounce) canned black beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes with sweet onions and roasted garlic
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh coarse ground black pepper
- 3 cups water
- 1 tablespoon balsamic vinegar
Recipe
- 1 heat oil in a dutch oven or large saucepan over medium-high heat; stir in onion and celery, and cook, stirring occasionally, 4 to 6 minutes or until onion is softened.
- 2 stir in beans, tomatoes, chili powder, cumin, salt, pepper and water; cover and bring to a boil, then reduce heat and simmer 10 minutes.
- 3 transfer 3 cups beans and liquid to a food processor and process to a coarse puree.
- 4 return puree to pot, stir in vinegar, heat thoroughly and serve.
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