Hearty Black Bean Soup
2/5/14 — This hearty soup is warming, cleansing, and simple to prepare. Use canned beans and tomatoes for a quick and easy meal.
Black Bean Soup
- 1 tbsp. extra virgin olive oil
- 1 onion, chopped
- 5 cloves garlic, chopped
- 2 cans black beans, rinsed and drained
- 32 oz. vegetable broth
- 2 cans (14.5 oz.) diced tomatoes
- 2 tbsp. chili powder
- 1 tsp. cumin
- ¼ tsp. cayenne, or to taste
- Optional: avocado and cilantro for garnishing
In a large pot, warm the oil over medium heat. Sauté the onion and garlic for about five minutes, until translucent.
Stir in the beans, broth, diced tomatoes (undrained), chili powder, cumin, and cayenne. Bring to a boil, and then reduce the heat and simmer, covered, for 15 minutes, stirring occasionally.
With an immersion blender, food processor or regular blender, gently puree the soup. Be careful not to over-process–the soup is best when it’s still got some texture!