Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1-1/2 cups chopped onion (1 large)
- 2 cups thinly sliced carrots (4-5 medium)
- 1 cup thinly sliced celery (2 stalks)
- 3 cloves garlic minced
- 3 12 oz. bags black beans follow soak instructions on bag
- 1 can low sodium chicken broth (14.5 oz.)
- 1/2 cup beer may substitute 1/2 cup chicken broth or water
- 1-1/2 teaspoon cumin
- 1/8-1/4 teaspoon cayenne pepper
Instructions
- In a large saucepan, heat olive oil over medium-high heat; sauté onion, carrots, celery and garlic for 3 minutes.
- Cover; cook 10 minutes, stirring several times until vegetables are very soft.
- Transfer vegetables to food processor or blender. Add beans. Purée until very smooth.
- Return mixture to saucepan. Drain and rinse remaining beans; add to soup.
- Stir in broth, beer, cumin and cayenne.
- Bring to a simmer over medium-high heat. Cook uncovered 10 minutes, stirring frequently to prevent sticking.
- Serve with squeeze of lemon or lime, or choice of condiments.
