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Black Bean Soup

  • 6servings
  • 45minutes
  • 165calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 2 medium carrots , chopped

  3. 2 clove(s) garlic , finely chopped

  4. 1 large (10- to 12-ounce) onion , chopped

  5. 1 medium (4- to 6-ounce) red pepper , chopped

  6. 2 teaspoon(s) ground cumin

  7. 1/4 teaspoon(s) crushed red pepper

  8. Salt

  9. 2 cup(s) water

  10. 2 can(s) (15- to 19-ounce) black beans , rinsed and drained 1 can(s) (14 to 14 1/2-ounce) reduced sodium chicken broth

  11. 1/4 cup(s) fresh cilantro leaves , chopped, plus sprigs for garnish 1 tablespoon(s) fresh lime juice

Instructions Jump to Ingredients ↑

  1. In 6-quart saucepot, heat oil on medium until hot. Add carrots, garlic, onion, and pepper; cook 12 to 15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add cumin, crushed red pepper, and 1/2 teaspoon salt; cook 1 minute.

  2. Stir in water, beans, and broth; heat to boiling on medium-high. Reduce heat to low and simmer, uncovered, 15 minutes to blend flavors.

  3. Ladle 3 cups soup into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Stir puree into soup in saucepot; heat through on medium. Stir in cilantro and lime juice, and garnish with cilantro sprigs to serve. Makes about 6 1/2 cups.

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