Easy Black Bean Soup made with canned beans and pre-chopped trinity mix of onions, peppers, and celery.
Author: Lucy Brewer
1cupchopped bell pepper
½cupchopped roasted red pepper
415-ounce cans black beans, drained and rinsed
2tablespoonsred wine vinegar
1cupRecaito Cilantro base
Salt and pepper
Heat olive oil in a large Dutch oven. Add onion, pepper, and celery and saute until getting tender. Add garlic and roasted red pepper. Stir and mix well.
Add beans, red wine vinegar, chicken stock, Recaito, cumin, and oregano. Stir and sprinkle in a little salt and pepper. Bring to a boil then turn down to a simmer and cook for half an hour, stirring frequently. Season to taste with additional salt and pepper.
To thicken soup, use an immersion blender and puree some of the beans.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.