Serves 4
231 cal · 40 min
Black Bean Soup
Recipe GLPR57361b66e4714d
A hearty and flavorful black bean soup made with sautéed onions and celery, seasoned with cumin, oregano, and garlic, then simmered with low-sodium beef broth and salsa until the vegetables are tender. Perfect as a light meal or side dish.
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Ingredients
1 cup medium onion, chopped
3/4 cup celery, chopped
2 teaspoons garlic, minced
1 1/2 cups low-sodium beef broth
2 cans (15 ounces each) low-sodium black beans, drained and rinsed
1/2 cup thick and chunky salsa
1 1/2 teaspoons ground cumin
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Combine the chopped onion, celery, minced garlic, beef broth, drained black beans, salsa, cumin, onion powder, and dried oregano in a medium or large saucepan.
Stir the mixture well to distribute the seasonings evenly. Cover the saucepan with a lid and bring to a simmer over medium heat.
Reduce heat to medium-low and simmer, covered, for 20 to 25 minutes, or until the onions and celery are tender when pierced with a fork.
Taste the soup and adjust seasonings as desired. Serve hot in bowls.
