Easy and Quick Black Bean Soup recipe
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Ingredients
- 2 tablespoons olive oil 2 stalks celery, chopped 1 carrot, chopped ½ yellow onion, chopped 3 cloves garlic, chopped 2 (15 ounce) cans black beans, undrained ¾ cup chicken broth ¼ cup orange juice 2 teaspoons cayenne pepper 1 teaspoon chili powder
Nutrition Info
- 293.1 caloriescarbohydrate: 43.6 gcholesterol: 0.9 mgfat: 7.9 gfiber: 16.5 gprotein: 14.1 gsaturatedFat: 1.2 gservingSize: -sodium: 1033.2 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Easy and Quick Black Bean Soup
Directions
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Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot, bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.