black bean soup
Black bean soup is my favorite weeknight go-to. A weeknight soup needs to be quick and this one can be made and served in under an hour! I made a few changes to the traditional recipe to add additional flavor. The result is a hearty soup, with a bit of spice, that is comforting and filling!
INGREDIENTS
– 2 tbsp neutral oil
– 1 medium onion, diced
– 2 ribs celery, diced
– 2 medium carrots, diced
– 1 1/2 tsp salt
– 3 cloves garlic, minced
– 1 jalapeño, diced
– 1 tsp cumin
– 3 15-oz cans black beans
– 1 pint salsa
INSTRUCTIONS
– Heat the oil in a 6-quart Dutch oven or stockpot over medium-low heat. Add the onion, celery, carrot, and salt. Cover and cook the vegetables to soften but not brown, 5-6 minutes.
– Once the vegetables are softened, remove the lid and add the garlic, jalapeño, and cumin. Stir until the garlic and cumin are fragrant, 1 minute. Add the black beans and salsa. Bring to a boil and reduce to a simmer. Simmer for 20 minutes.
– Once the soup has simmered, remove 1 1/2 cups and blend until smooth. Add the blended soup back to the Dutch oven with the rest of the soup. Stir and serve with favorite toppings.
