Black Bean Soup

Prep Time:

15 Minutes

Cook Time:

45 Minutes

Serves:

6-8 Servings

Level:

Beginner

About the Recipe

Nothing satisfies your hunger like a bowl of home-made soup. When the family smells the delicious aromas cooking in the kitchen, get ready for a bunch of hungry mouths to feed! This black bean soup is savory, filling, and kicked up with a bit of spice.

You can serve the soup as an entree or to accompany tacos, quesadillas, or fajitas. It's so versatile, you'll make extra just to freeze for later!

Ingredients

4 cans black beans (drained and rinsed)
1 can Rotel chopped tomatoes
1 tbsp Swaggy Fiesta seasoning
2 tbsp olive oil
1 onion (chopped)
1 red bell pepper (chopped)
1 cup carrots (chopped)
1 cup celery (chopped)
5 cloves garlic (minced)
2 jalapeno peppers (seeded and diced)
4 cups chicken stock
fresh cilantro for garnish (optional)
3 tbsp sliced scallions

Preparation

Step 1

Once the vegetables are prepared, warm olive oil in a large Dutch oven or stock pot on medium heat. Sauté celery, carrots, bell pepper, and onions for approximately 4-5 minutes, stirring occasionally until the vegetables start to soften. Then, include garlic, jalapeno, and Swaggy Fiesta seasoning, and cook for another 5-6 minutes.

Step 2

Take two cans of black beans and place them in a separate bowl to mash. Doing this will help thicken the soup. Combine the mashed beans with the remaining two cans of beans, Rotel tomatoes, and chicken broth in the cooked vegetables. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 45-50 minutes until the beans are tender.

Step 3

Serve the soup in bowls and top it with sour cream, scallions, and fresh cilantro. For an extra boost, consider adding queso fresco or chopped avocado! Enjoy the delicious taste of this fulfilling dish!

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