Creamy Black Bean Soup recipe

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Ingredients

1 tablespoon olive oil
3 stalks celery, sliced, or more to taste
2 carrots, diced
1 large onion, diced
3 cloves garlic, minced, or more to taste
1 teaspoon diced fresh ginger
4 (15 ounce) cans black beans, rinsed and drained
4 cups water, or more as needed
½ cup salsa
1 tablespoon ground cumin
½ teaspoon chili powder
1 pinch dried oregano

Nutrition Info

314 calories
carbohydrate: 54.7 g
cholesterol: : -
fat: 3.5 g
fiber: 21.6 g
protein: 18.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 1260.1 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a stockpot over medium-high heat. Saute celery, carrots, and onion in the hot oil until onion is transparent, 5 to 7 minutes. Toss in garlic and ginger. Pour in beans and water. Add salsa, cumin, chili powder, and oregano. Bring to a boil, continue to boil for 25 to 35 minutes.

  2. Remove from heat and let cool slightly, about 10 minutes. Transfer in batches to an electric blender or food processor and blend to desired consistency.

  3. Transfer soup back into the pot and heat through over medium heat, 3 to 5 minutes.

Recipe Yield

6 servings

Recipe Note

This creamy black bean soup is smooth and good served with cheese and chips!

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