Black Bean Soup
Prep time: 10 mins
Cook time: 17 mins
Total time: 27 mins
Ingredients
  • 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
Instructions
  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, garlic, celery and bell pepper and cook for 7 minutes, stirring occasionally.
  3. Add the chicken broth and bring to a boil.
  4. Add the beans, salt, chili powder, cumin and cayenne pepper and stir.
  5. Remove the pot from heat and let cool for 10 minutes uncovered.
  6. 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).
  7. Pour the soup back into the pot and reheat before serving.
  8. Top with sour cream and fresh cilantro.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/black-bean-soup/