Easy Black Bean Soup made with canned beans and pre-chopped trinity mix of onions, peppers, and celery.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Servings: 6servings
Calories: 153kcal
Author: Lucy Brewer
Ingredients
3tablespoonsolive oil
1cupchopped onion
1cupchopped bell pepper
1cupchopped celery
2teaspoonsminced garlic
½cupchopped roasted red pepper
415-ounce cans black beans, drained and rinsed
2tablespoonsred wine vinegar
4cupschicken stock
1cupRecaito Cilantro base
2tablespoonsground cumin
2teaspoonsdried oregano
Salt and pepper
Instructions
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.