Black Bean Soup


2 Tbsp olive oil
1 large onion, diced
3 celery ribs, diced
2 large carrots, diced
4 garlic cloves, minced (or 4 tsp)
4 tsp cumin
1/4 tsp red pepper flakes
4 (15oz) cans of black beans, rinsed and drained
4 cups vegetable broth
1/4 cup chopped fresh cilantro
2 Tbsp fresh lime juice (or sherry vinegar)
salt and pepper to taste
1 avocado, diced
sour cream
tortilla chips


  1. Heat the olive oil in large pot over medium heat. Add the onions, celery and carrots and a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are
    soft, about 10 minutes.
  2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds.
  3. Add beans and broth and bring to a simmer over medium-high heat. Simmer for about 30 minutes, until the broth is flavorful and the beans are very tender.
  4. Use a stick blender or regular blender to puree about 4 cups of the soup until smooth.
  5. Return the pureed soup to the pot, stir in the cilantro, lime juice and salt and pepper, to taste.
  6. Garnish with with avocado, extra cilantro, sour cream, and tortilla chips.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s