Easy and Quick Black Bean Soup recipe

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Ingredients

2 tablespoons olive oil
2 stalks celery, chopped
1 carrot, chopped
½ yellow onion, chopped
3 cloves garlic, chopped
2 (15 ounce) cans black beans, undrained
¾ cup chicken broth
¼ cup orange juice
2 teaspoons cayenne pepper
1 teaspoon chili powder

Nutrition Info

293.1 calories
carbohydrate: 43.6 g
cholesterol: 0.9 mg
fat: 7.9 g
fiber: 16.5 g
protein: 14.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 1033.2 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.

  2. Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot, bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.

  3. Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.

Recipe Yield

4 servings

Recipe Note

This is a quick and easy soup with a little spice. Great over brown rice or with a simple salad.

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