Prep time: 10 mins
Cook time: 17 mins
Total time: 27 mins
- 1 tbsp canola oil
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 2 celery ribs, chopped
- ½ large red bell pepper, finely chopped
- 2 cups chicken broth
- 1 can black beans, undrained
- ¼ cup fresh cilantro, chopped
- ¼ tsp salt
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp cayenne pepper
- Sour cream for topping
- Heat the oil in a large pot over medium heat.
- Add the onion, garlic, celery and bell pepper and cook for 7 minutes, stirring occasionally.
- Add the chicken broth and bring to a boil.
- Add the beans, salt, chili powder, cumin and cayenne pepper and stir.
- Remove the pot from heat and let cool for 10 minutes uncovered.
- Add the desired amount of soup to a blender pitcher and pulse or blend to the texture you want (blend more soup and longer for a smoother texture, or less soup for a chunky texture).
- Pour the soup back into the pot and reheat before serving.
- Top with sour cream and fresh cilantro.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/black-bean-soup/
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