Friday, September 12, 2014

Black Bean Soup

I don't know if this was the best soup I've ever eaten, but we did like it and it was easy enough to finish up the cooking when I got home from work.

1 1/2 Tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 medium red bell pepper, seeded and diced
4 carrots, diced
3 ribs celery, thinly sliced
1 Tablespoon chili powder
1/2 teaspoon cumin
6 cups chicken broth
4 15-oz. cans black beans, drained and rinsed (you can also make your own recipe-ready black beans)
Salt and pepper
Saute onion, garlic, pepper, carrots, and celery in oil in a large saucepan over medium-high heat. Stir occasionally and cook until softened. Add chili powder and cumin and saute for a few more minutes.

Stir in broth and beans and bring to a boil. Reduce heat to low and simmer for 25 minutes. Stir occasionally.

Remove a few cups of the soup and puree in a blender. Stir pureed soup back into the soup, season with salt and pepper, and simmer for about 5 more minutes.

Serves 6.


  • This could easily be an "all Aldi" recipe and if you started with dried beans the cost per serving would be pennies for a very hearty soup.
  • I had turkey stock in the freezer from last Thanksgiving and used that instead of the broth.
  • I did the saute step this morning and reheated for the last 25 minutes when I got home later in the day.  
  • Guessing it would freeze well.
  • Easy and good.

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