This creamy black bean soup is easy to make, wholesome and delicious. Canned black beans, vegetables, spices, and broth make a creamy soup that’s perfect for lunch or dinner.
Ingredients:
- 1 tablespoon of olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs celery, diced
- 1 small zucchini, diced
- 1 tablespoon garlic paste
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cans of black beans
- 1 can Rotel Tomatoes (I used Mild)
- 4 cups broth of choice, (I used Halo’s Tortilla Soup Broth)
- Salt and pepper, to taste
- 2 tablespoons red wine vinegar or lime juice
- Optional toppings: Sour cream, heavy cream, chopped parsley or cilantro, crumbled queso fresco, shredded Monterey jack or cheddar cheese, salsa, pico de gallo, chopped tomato, chopped onions or scallions, jalapeños, and/or avocado slices
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the onions, carrots, celery, and zucchini. Cook the vegetables for 5 minutes until the onions start to soften and become translucent, stir frequently.
- Add in the garlic paste, tomato paste, and spices. Stir and cook until spices become fragrant, about two minutes.
- Add in the black beans, Rotel, and broth.
- Raise the heat to high and bring the liquid to a boil (this will take about 5 minutes). Then, lower the heat to medium-low and simmer for about 30 minutes until the beans and vegetables are very soft. They should break apart easily when pressed with a fork or spoon.
- Keep the black bean soup at a simmer, adjust the heat as needed.
- Remove the pot from the heat and process the black bean soup with an immersion blender, a masher, or blender until smooth.
- Stir in the red wine vinegar, or lime juice.
- Taste the soup and add salt and pepper to taste.
Enjoy!
Please like, share, and follow. Please also Follow my page on Facebook and Subscribe on YouTube. Thank you!
DIY Happy Home 