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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Super easy recipe, great for a quick weeknight supper. I like to garnish the soup with sour cream, shredded cheese and fresh cilantro. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 stalk celery, chopped |
1 carrot, chopped |
1 jalapeno, chopped |
2 garlic cloves, minced |
1 teaspoon cumin |
2 cups water |
14 ounces vegetable broth |
2 (19 ounce) cans black beans, drained and rinsed |
salt and pepper |
Directions:
1. Heat oil over medium heat.
2. Add onion, celery, carrots and jalapeno. Cook for 10 minutes or until tender.
3. Add garlic and cumin. Cook for 1 minute.
4. Add water, broth and black beans. Bring to a boil and reduce to simmer for 15 minutes.
5. Using immersion blender, blend soup until desired consistency.
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