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Black Bean Soup.

August 2, 2011 by Katie


I make a ton of chili. We use it for queso and put it over baked potatoes. Essentially, it’s my go-to meal.

All that may have changed with this vegetarian Black Bean Soup!

This makes two hearty servings of soup–feel free to double it for leftovers!

Ingredients

1 tbsp Olive Oil
1 small onion, chopped
1 small pepper, chopped (green or red)
1 clove garlic, minced (I buy pre-minced, so it’s about 1 tsp)
1 carrot, diced
1 tsp chili powder
1 tsp cumin
1 cup veggie stock (I’ve used water, too)
2 cups black beans (1 can)
1/2 can diced tomatoes
salt & pepper, to taste
sour cream, to garnish (optional)
avocado, to garnish (optional)

Directions

Heat oil over medium heat, cook onion and pepper until soft. Add garlic, carrots and spices.

Pour in stock and 1 cup of black beans.

Puree the tomatoes and remaining black beans, using a blender or food processor. Add to the pot. Allow to boil and reduce to simer.

Cover and cook for about 15 minutes (until carrots are soft).

Katie

Katie is a freelance writer, writing mostly about her love for travel and, of course, food. Her husband, Marc, is a web developer and photographer. The newlyweds have visited 15 countries together, and Katie's on track to have visited 30 countries by her 30th birthday.

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