Description
This Spicy Black Bean Soup is made with canned beans, tomatoes, and chipotle peppers and fresh vegetables for a delicious, easy to make, nutritious soup.
Ingredients
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- 2 tablespoons avocado oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 red bell pepper, chopped
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves of garlic, minced
- 1 (28 ounce) can crushed fire roasted tomatoes
- 2 chipotle peppers in adobe sauce, chopped
- 32 ounces (4 cups) reduced sodium vegetable broth
- 3 (15 ounces) cans of black beans
- Optional toppings: sliced avocado, fresh cilantro, tortilla chips, or sliced jalapeño
Instructions
- In a large stock pot, heat the oil over medium heat and then add the onion, carrot, and celery and cook until softened, about 5-7 minutes.
- Add the garlic, cumin, oregano, salt, and pepper and sauté another minute.
- Stir in the crushed tomatoes, chipotle peppers, vegetable broth, and black beans and bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Serve with optional toppings, if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: stove top
- Cuisine: Southwest
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 330
- Sugar: 11 grams
- Fat: 6.5 g.
- Saturated Fat: 0.8 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 19.5 g.
- Protein: 16.4 grams
- Cholesterol: 0 mg.