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.
- 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.