Black Bean Soup

A simple, fast-friendly weeknight soup

What

  • 1 tbsp. olive oil*

  • 1 medium onion

  • 2 ribs celery

  • 2 carrots

  • 4 cloves garlic

  • 1 bell pepper

  • 4 cans (~15oz each) black beans, drained

  • 4 cups vegetable broth

  • 1 tsp. cumin

  • ½ avocado

  • 1 lime

  • 2 tbsp. chives

  • 2 tbsp. cilantro

How

  1. Mise en place: dice vegetables, mince garlic, chop garnishes.

  2. Saute onion, celery, carrots, and peppers until soft, ~10 minutes.

  3. Add garlic and saute an additional 1 minute.

  4. Add black beans, vegetable broth, and cumin.

  5. Bring soup to boil, reduce heat and simmer, ~20 minutes.

  6. Blend soup with immersion blender until ⅓-½ is smooth.

  7. Add juice of lime, chopped herbs, and avocado before serving.


*For a fast-friendly option, omit olive oil and instead water saute vegetables.