Easy Black Bean Soup

• Produce

  • 1 Avocado
  • 4 cups Black beans, canned
  • 2 Celery stalks (finely chopped (about 1 cup
  • 1 Cilantro, fresh
  • 1 tsp Coriander, ground
  • 3 cloves Garlic, medium
  • 1 tbsp Jalapeno
  • 2 Onions (finely chopped (1-1/2 cups , medium
  • 1 1/2 tsp Oregano, dried
  • 1 Red onion
  • 2 cups Tomatoes, stewed with juice

• Canned Goods

  • 6 cups Broth, unsalted

• Condiments

  • 1 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/2 tsp Chili powder
  • 1 Red pepper, sweet
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Snacks

  • 1 Corn chips

• Dairy

  • 1 tbsp Butter
  • 1 Cheese
  • 1 Sour cream

Found on sweetandsavourypursuits.com

Description

Directions

• In a heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
• Add the onion and celery and cook for 2 to 3 minutes before adding the red pepper, jalapeno and garlic.
• Lower heat to medium and cook, stirring every few minutes, until vegetables soften, about 6 to 8 minutes.
• Add all the seasonings,and then the drained black beans, stir the beans with the vegetables and seasonings.
• Add the stewed tomatoes with their juices, stir and then add 5 cups of broth.
• Bring the soup to a boil, reduce heat and let the soup simmer for 15 to 20 minutes.
• Taste soup and adjust seasonings.
• If desired, you can purée part of the soup in your blender and return it to the pot. If soup is too thick, add one more cup of broth to thin out soup.
• Before serving, add 1 to 2 tablespoons of freshly squeezed lime juice to the pot of soup.
• Serve with desired toppings!