Maui Black Bean Soup
Everything in this soup happens to be things my family loves. I knew as soon as I saw the recipe that it would be a hit, it certainly is. You can puree this soup once it is cooked’ we never do and eat it as is.
Maui Black Bean Soup (via Clean Eating)
- 2 Tbsp extra virgin olive oil
- 2 ribs celery (trimmed and coarsely chopped)
- 1 fat carrot (peeled and chopped)
- 1 small purple onion (peeled and chopped)
- 1 red pepper (seeded and chopped)
- 1 green pepper (seeded and chopped)
- 2 cloves garlic passed through a press
- 1 tsp dried cumin
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp chili powder
- 4 cups bone broth or low sodium broth chicken/vegetable broth
- 2 15 oz cans black beans
- 1 15 oz can diced tomatoes
- sea salt and fresh ground black pepper
- In a large skillet, heat olive oil over medium heat. Add celery, carrot, onion and bell peppers. Sauté until onion become translucent, about 8 minutes. Add garlic and spices. Cook another 2 minutes
- Add stock or cooking liquid of your choice, beans and tomatoes. Bring mixture to a boil and then reduce heat.
- Cover and let simmer for about 20 minutes.
- Season with sea salt and fresh ground pepper.
- Serve hot with freshly sliced Parmesan cheese.
- I didn’t have corn and didn’t puree the soup…
Making soup doesn’t need to be a huge task. Once the vegetables are chopped, the rest of this soup is quick and easy to toss together. One of the best short cuts is keeping chicken broth on hand; or making large quantities of bone broth and freeze in serving sized containers.
Whatever short cut you use, this black bean soup is sure to please.
If this soup doesn’t strike a cord for you, check out our master page of soups, perhaps something else looks good.
