BLACK BEAN SOUP, VEGETARIAN
this is a lighter soup,from cooking light, and i do like to garnish it with baked tortilla strips and crema.
Provided by chia2160
Categories Black Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat.
- Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 4 ingredients (through black pepper); sauté 3 minutes.
- Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
- Place half of soup in a blender, and process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Garnish with sliced green onions, if desired.
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Ab D
[email protected]This soup is so good, I could eat it every day. It's the perfect comfort food for a cold winter day.
Naveed Tanha
[email protected]I made this soup vegan by using vegetable broth and coconut milk instead of chicken broth and sour cream. It was just as good as the original recipe.
Moheet hussain
[email protected]I'm allergic to nightshades, so I made this soup without the poblano pepper. It was still delicious!
Waqasrajpoot Waqasrajpoot
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sweet corn and the creamy black beans.
Md SOZiB
[email protected]I love the simplicity of this soup. It's made with just a few ingredients, but it's so delicious and satisfying.
Badeda Tv
[email protected]This soup is a great way to use up leftover black beans. I also like to add a can of corn and a can of diced tomatoes to mine.
Torikul Vai
[email protected]I'm not a big fan of black beans, but I loved this soup. The flavors are so well-balanced, and the soup is so creamy and satisfying.
Laila Rayn Edits
[email protected]This soup is so easy to make, and it's even better the next day. I usually make a big batch and freeze it for later.
Matrine Moreen
[email protected]I love the smoky flavor of the roasted poblano pepper. It really adds a depth of flavor to the soup.
Anastasia Ifeoma
[email protected]This soup is so good, I could eat it every day. It's the perfect comfort food for a cold winter day.
Mike Isabel
[email protected]I made this soup vegan by using vegetable broth and coconut milk instead of chicken broth and sour cream. It was just as good as the original recipe.
Bristy Dey
[email protected]I'm allergic to nightshades, so I made this soup without the poblano pepper. It was still delicious!
goli master
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sweet corn and the creamy black beans.
Joseph Mollick
[email protected]I love the simplicity of this soup. It's made with just a few ingredients, but it's so delicious and satisfying.
Sipho Vibes
[email protected]This soup is a great way to use up leftover black beans. I also like to add a can of corn and a can of diced tomatoes to mine.
James Nedzweckas
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's so easy to make, and it's even better the next day.
Peter Koisikir
[email protected]I'm not a vegetarian, but I love this soup. It's so hearty and satisfying, I don't even miss the meat. I usually serve it with a side of cornbread.
Poyooun oil
[email protected]This is the best black bean soup I've ever had. It's so rich and flavorful, and the perfect comfort food for a cold day.
Tsekande Brown
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it. I especially liked the smoky flavor from the roasted poblano pepper.
Saqib Saqib
[email protected]This black bean soup is a winter staple in our house. It's hearty, flavorful, and easy to make. We love to top it with avocado, sour cream, and cilantro.