Black Bean Soup
Black Bean Soup
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 2 large roma tomatoes
- 1 ½ teaspoons salt
- 1 ½ teaspoon oregano
- 2 teaspoons thyme
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 3 15oz cans of black beans, drained and rinsed
- 3 cups vegetable broth
- Toppings: avocado, tomatoes, queso fresco, green onions, cilantro, limes, sour cream, plain greek yogurt
Preparation
- In a large pot or dutch oven, heat the olive oil on medium heat. Add onions and cook for 3 minutes, then add the garlic and tomatoes. Cook for 2-3 more minutes until fragrant.
- Add the salt, oregano, thyme, cumin, red pepper flakes, and black pepper. Cook for an additional 3-4 minutes, stirring frequently.
- Add the rinsed black beans and broth to the pot. Stir together then cover for 13-15 minutes. Soup will begin to boil.
- Remove lid. Use an immersion blender to carefully blend soup to desired consistency.
- Continue to cook the soup uncovered for an additional 7-10 minutes until soup has thickened. Add additional broth if soup becomes too thick. Season with salt and pepper to taste.
- Serve hot with toppings of your choice.