Spicy Black Bean Soup
Published: Feb 11, 2022 | Total Time: 60 min
* recipe image may have been created by generative AI
Shopping Mode
Ingredients
| 2 tbsp Extra Virgin Olive Oil |
| 2 count Medium Yellow Onions, Chopped |
| 3 count Celery Ribs, Finely Chopped |
| 1 count Large Carrot, Peeled and sliced into thin rounds |
| 6 count Garlic Cloves (large) |
| 4.5 tsp Ground Cumin |
| 0.5 tsp Red Pepper Flakes |
| 60 oz Canned Black Beans |
| 4 cups Broth (vegetable or chicken) |
| 1 to taste Pepper, Ground |
| 1 to taste Salt |
| 2 tsp Sherry Vinegar |
| 0.33 cup Lemon Juice |
| 1 tbsp Miso Paste |
| 0.25 cup Cilantro |
| 1 to taste Avocado, Diced |
| 1 to taste Cilantro, Extra |
| 1 to taste Radishes, Thinly Sliced |
| 1 to taste Corn Tortilla Chips |
Directions
- Saute the onions, carrots, and celery until the vegetables are soft (10 to 15 minutes)
- Add garlic, cumin and red papper flakes and cook until fragrant.
- Pour in the beans, broth, and optional miso paste, and simmer gently for about 30 minutes.
- Use an immersion blender to lightly blend a portion of the soup
- Add in the lemon juice and to taste
- Add the remaining ingredients and serve