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5 from 1 vote

Easy Black Bean Soup

Easy Black Bean Soup made with canned beans and pre-chopped trinity mix of onions, peppers, and celery.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6 servings
Calories: 153
Author: Lucy Brewer

Ingredients

  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 cup chopped celery
  • 2 teaspoons minced garlic
  • ½ cup chopped roasted red pepper
  • 4 15-ounce cans black beans, drained and rinsed
  • 2 tablespoons red wine vinegar
  • 4 cups chicken stock
  • 1 cup Recaito Cilantro base
  • 2 tablespoons ground cumin
  • 2 teaspoons dried 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.