Black Bean Soup

 

• 2 tablespoons vegetable oil or you can just use spray
• 3/4 cup diced white onion
• 3/4 cup diced celery
• 1/2 cup diced carrot
• 1/4 cup diced green bell pepper
• 2 tablespoons minced garlic
• 4 (15 ounce) cans black beans
• 3 cups chicken stock
• 2 tablespoons apple cider vinegar
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 finely chopped jalapeno

* You can garnish with sour cream, cheese, lime, tortilla strips or whatever else you would like!

Directions:

Prep Time: 15 mins
Total Time: 1 1/4 hr

1. Heat 2 tablespoons of oil in a large saucepan over medium/low heat.
2.  Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or"sweat" as it's called), for 15 minutes or until the onions are practically clear.
3. Keep the heat low enough that the veggies don't brown and be careful not to burn the garlic or it will be bitter.
4. While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
5. Add the beans, jalapeno and chicken stock together in either a crockpot or large soup pot
6. When the veggies are ready, pour them and every other ingredient in the list to the pot/crockpot
7. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender. Or if in a crockpot cook on low for 3-6hrs or high for 2-4hrs.
8. When everything has cooked together,you can eat as is or for a richer heartier soup use either an immersion blender, a regular blender or food processor to puree everything together. (This is our favorite way)!

Enjoy!!!