Black Bean Soup
Servings: 12
Ingredients
- 4 tbsp vegetable oil
- 1 medium onion finely chopped
- 2 ribs celery finely chopped
- 1/2 cup red bell pepper finely chopped
- 4 garlic cloves minced
- 3 cups water
- 4 black beans, canned with liquid
- 4 chicken bullion cubes
- 1 tsp salt
- 1 tsp ground cumin
- 4 tsp lemon juice
- 8 tsp cornstarch
Instructions
- Sauté onion, celery, pepper, and garlic in a large saucepan over medium heat for 5 minutes. Do not let the veggies brown.
- Add water, 2 cans of beans, bullion cubes, salt, and cumin. Bring to a boil then reduce heat and simmer for 10 minutes.
- Purée the soup using an immersion blender or by pouring into a blender in batches. Be very careful not to fill the blender too full and use a hand towel to hold the lid down on the top of the blender so that the hot liquid does not spray out.
- Add the remaining cans of beans to the soup along with the lemon juice. Combine the cornstarch with 4 tablespoons of water in a small bowl, then add this slurry to the soup and bring it back up to a simmer and cook until thick.