This ridiculously tasty and simple black bean soup is made with canned beans.
How easy is that!
Black beans are packed with much of the nutritions we need, as well as fiber, folate, and B vitamins. And they have NO cholesterol! Additionally, the fiber helps lower the amount of cholesterol in your body, and may reduce the risk of heart disease.
On average, American adults eat only 10 grams of total of fiber a day. And we should all have more, at least 21 grams of fiber for women, and 30 for men. A half cup of cooked black beans contains 7 grams of fiber, almost a third of the recommended daily amount of fiber!
Let's love this simple and yummy soup, so rich in fiber! And be more healthy!
Ingredients
1 1/2 cups chopped onions
2 ribs celery, chopped
1 large green pepper, chopped
1 clove garlic, chopped
3 15 oz cans of black beans, drained and rinsed
5 cups water, vegetable stock if you prefer
2 cups chopped tomatoes
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 bay leaf
salt and pepper
4 scallions, chopped, for serving
Lime for serving
Sour cream for serving
Directions
Heat oil in a dutch oven over medium-high heat. Add onions, celery, green pepper, garlic, and a pinch of salt. Cook until the vegetables are soft, about 10 to 15 minutes.
Stir in the cumin, oregano, and bay leaf and cook until fragrant, about 30 seconds.
Add in the tomatoes, beans and water, bring to a boil and simmer for about 30 minutes.
Transfer about 4 cups of the soup to a blender and blend until smooth. Or use an immersion blender to blend a portion of the soup.
Return the pureed soup to the pot, salt and pepper to taste.
Serve with scallions, lime, and sour cream if you like.
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