Black Bean Soup

With the winter’s cold weather upon us, nothing is as welcoming as a bowl of homemade soup and this delicious recipe from Stonewall Kitchen is the perfect way to warm everyone at the table. Personalize each serving with toppings such as fresh cilantro, scallions, sliced jalapeño, avocado, cheddar cheese, and sour cream.

Ingredients

1 Tablespoon Olive Oil
1 medium onion, diced
medium red bell pepper, diced
2 cloves garlic, minced
4, 15oz cans of black beans, drained and rinsed
4 cups vegetable broth
2 teaspoons cumin
1 jar Stonewall Kitchen Salsa Verde
½ teaspoon salt
Zest from ½ of a lime
Juice from ½ of a lime

Directions

In a large pot, warm the olive oil over medium heat. Add the onions and peppers and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant. Pour in half of the beans, vegetable broth, and cumin. Bring to a simmer. Using an immersion blender, puree the soup until the majority of beans and onions are pureed. Add in the remaining black beans, the jar of Stonewall Kitchen Salsa Verde, lime zest, lime juice and salt. Cover and simmer for 10 minutes. Top with desired toppings and serve hot.

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