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Black Bean Soup

Cook Time25 minutes
Total Time25 minutes
Course: Soup
Servings: 12
Author: David Buckingham

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.