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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 10 |
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This is a nice high protein soup. Great as a meal or a snack. Ingredients:
2 tablespoons olive oil |
1 cup sweet onion, diced |
3/4 cup celery, diced |
1/2 cup carrot, diced |
1/3 cup green bell pepper, diced |
2 tablespoons garlic, minced |
3 (19 ounce) cans black beans, strained |
3 1/2 cups chicken broth |
2 tablespoons apple cider vinegar |
2 teaspoons chili powder |
1/2 teaspoon cayenne pepper |
1/2 teaspoon cumin |
1/2 teaspoon black pepper |
1/4-1/2 teaspoon hickory liquid smoke |
Directions:
1. In a large sauce pan add the first 6 ingredients and cook on low - med heat for approx 15 minutes or until onions become translucent. You just want your veggies soft, not browned.
2. In a food processor or with and immersion blender puree 3 cups of your black beans into a food processor with 1 cup of chicken broth. You want this mixture to be smooth.
3. Once the first two steps are complete, mix all of the ingredients together including cooked veggies and pureed mix. Bring your soup to a boil and reduce to low. Continue to simmer this for 1 1/2 - 2 hours or until desired thickness.
4. Can be serve with a dollop of sour cream or can even be used cold/warm on nachos. Enjoy!
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