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Black Bean Soup Made With Canned Beans In 30 Minutes
Half the pot gets blended and stirred back in, which gives it body without any cream. Naturally vegan, 1 pot, and better on the second day. #blackbeansoup #easysouprecipes #vegansoup #pantrymeals
Rezept
Zubereitungszeit ca. 30 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 20 Minuten
Zutaten:
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 1 medium red bell pepper (diced)
- 3 cloves garlic (minced)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 4 cans black beans (15 ounces each, drained and rinsed)
- 4 cups vegetable broth (low sodium)
- salt and pepper (to taste)
- ½ cup fresh cilantro (chopped)
- juice of 1 lime
- sour cream
- fresh cilantro (chopped)
- avocado (diced)
- lime wedges
Arbeitsschritte:
- Heat the 2 tablespoons olive oil in a 6 quart Dutch oven over medium heat. Add the diced onion and red bell pepper and cook about 5 minutes, until softened. Stir in the 3 cloves minced garlic, 2 teaspoons cumin and 1 teaspoon chili powder. Cook about 1 minute, until fragrant.
- Add the drained black beans and 4 cups vegetable broth. Bring to a simmer and cook uncovered 15 minutes.
- Remove from the heat. Using an immersion blender, blend about half the soup directly in the pot, leaving plenty of whole beans for texture. Stir in the ½ cup chopped cilantro and the juice of 1 lime. Taste and season with salt and pepper.
- Serve with sour cream, avocado, extra cilantro and lime wedges.
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