Chunky Black Bean Soup Recipe #369489
A delicious black bean soup that is not overly spiced.
25 min | 10 min prep
SERVES 6
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 1 celery rib, diced (about 1/2 cup)
- 3 (15 1/2 ounce) cans black beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes with onion and garlic
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh coarse ground black pepper
- 3 cups water
- 1 tablespoon balsamic vinegar
- Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion and celery; cook, stirring occasionally, 4 to 6 minutes or until onion is softened. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water. Cover and bring to a boil; reduce heat and simmer 10 minutes.
- Transfer 3 cups beans and liquid to a processor and process to a coarse puree. Return puree to pot, stir in vinegar, heat thoroughly and serve.
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5 stars