Zesty Black Bean Soup

Zesty Black Bean Soup

This soup is by far one of our favourites! I often make this soup when we need a bit of comfort in our house. By using canned black beans this soup comes together quickly making this the perfect weeknight meal. I like to serve this with a large green salad but it also pairs well with a quesadilla.

Squash

Soup Ingredients

1 tablespoon extra virgin olive oil
1 medium onion (1½ cups), diced
3 small carrots (1 cup), peeled and roughly chopped
2 celery stalk (1 cup), roughly chopped
3 cloves of garlic, minced
Salt and pepper to taste
½ tablespoon chipotle chili pepper
4 sprigs of thyme
2 bay leaves
1 can of green chilies
2 cans of black beans (391 ml each), drained and rinsed
2½ cups of vegetable broth
Juice of 1 limes
¼ cup cilantro, chopped

Soup Garnish

¼ cup fresh cilantro leaves chopped, plus more for garnish
2 green onions (white and green parts), thinly sliced
1 Avocado, diced
1 large tomato, finely diced

Step 1: Instructions for the soup

In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, garlic, salt and pepper. Cook, stirring until tender, about 5 minutes. Add the chipotle chili pepper and still to combine. Add bay leaves and thyme. Stir in green chilies, black beans and broth and bring to a boil. Reduce heat to a simmer and cook, uncovered and stirring occasionally, for 20 minutes for the flavours to meld. Discard bay leaves and thyme sprig. Add the lime juice and cilantro.

Step 2: Instructions for Blending the Soup

Using an immersion blender or blender, blend soup until desired consistency. Taste and adjust seasoning. If you find the soup to thick, feel free to add a bit more broth.