This black bean soup recipe is very easy to throw together in just a few minutes. I love serving this soup with with a baked potato or over a whole grain such as rice or quinoa.
Prep: 10 mins
Cook: 20 mins
Yields: 4 servings
1 onion, diced
1 red bell pepper, diced
1/2 poblanopepper, seeded and small diced
5 garlic cloves, minced
3 cups black beans, rinsed
1 cup frozen corn
11/2 cups low sodium vegetable broth
2 cups salsa , choose a low sodium salsa
1 tablespoon chili powder
1 teaspoon cumin powder
1 teaspoon lime juice
1/4 cup cilantro, chopped (garnish)
1. Over high heat, sauté the onions, peppers, and garlic in a small amount of water until tender.
2. Add the remaining ingredients, except lime juice, and cook over medium heat for 10-15 minutes. While the soup is cooking, scoop out half of the soup and process in a blender until smooth and creamy. If you have an immersion blender, you can also puree the soup right in the pot, leaving half of the beans whole. Pour the pureed mixture back into the soup mixture on the stove. Simmer on low for 10 minutes adding the lime juice just before serving. Serve warm and garnish with cilantro.