Ingredients
6
6 servings
- •2 tablespoons olive oil
- •2 cups diced yellow onion
- •1 cup chopped celery
- •1 cup chopped carrot
- •1 red bell pepper, seeded and diced
- •1 teaspoon kosher salt
- •1 teaspoon freshly ground black pepper
- •4 cloves garlic, minced
- •1 jalapeño, seeded and diced
- •2 tablespoons ground cumin
- •60 oz black beans, drained and rinsed
- •4 cups vegetable stock
- •1 dried bay leaf
- •diced avocado
- •crumbled queso fresco
- •chopped fresh cilantro
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat until the oil begins to shimmer. Add the onion, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add salt, pepper, garlic, and jalapeño and continue to cook for an additional 10 minutes, until the vegetables are tender and the onion is translucent.
- Add the cumin, black beans, vegetable stock, and bay leaf. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, until the beans are very tender.
- Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and carefully purée until smooth, leaving the top vent of the blender open and covering with a kitchen towel to prevent the soup from splattering.
- Pour the blended soup back into the pot and stir to incorporate. Keep warm over low heat until ready to serve.
- Ladle the soup into bowls and garnish with avocado, queso fresco, and cilantro.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 361
- Carbohydrate: 60g
- Fat: 6g
- Fiber: 29g
- Protein: 20g
- Sugar: 6g
Related Recipes
Easy and Quick Black Bean Soup
Easy Black Bean Soup
Black Bean Soup from Scratch
Black Bean Vegetable Soup
Fast and Delicious Black Bean Soup
Black Bean Vegetarian Soup
Quick and Easy Black Bean Soup
Instant Pot® Black Bean Soup
Hearty Bean Soup
Plant-Based Black Bean Taco Soup
Spicy Black Bean Vegetable Soup
