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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A delicious black bean soup that is not overly spiced. Ingredients:
1 tablespoon olive oil |
1 medium onion, diced (about 1 cup) |
1 celery rib, diced (about 1/2 cup) |
3 (15 1/2 ounce) canned black beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes with sweet onions and roasted garlic |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh coarse ground black pepper |
3 cups water |
1 tablespoon balsamic vinegar |
Directions:
1. Heat oil in a Dutch oven or large saucepan over medium-high heat; stir in onion and celery, and cook, stirring occasionally, 4 to 6 minutes or until onion is softened.
2. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water; cover and bring to a boil, then reduce heat and simmer 10 minutes.
3. Transfer 3 cups beans and liquid to a food processor and process to a coarse puree.
4. Return puree to pot, stir in vinegar, heat thoroughly and serve.
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