Black Bean Soup

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 servings

Ingredients
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon celery seeds
  • 3 cloves garlic, minced
  • 2 cups cooked black beans (or one 15-ounce can, drained and rinsed)
  • 1 tablespoon vegetarian or chicken bouillon base
  • 1 bay leaf
  • 1 14 -ounce can diced tomatoes
  • Kosher salt and freshly ground pepper
Directions
  • Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups).

  • Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.

  • Serve with Cubano Sandwiches

  • Photograph by Ryan Liebe


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