Black Bean Soup

I snagged another recipe from the super-resourceful Money Saving Mom, surprise, surprise.  A really yummy black bean soup!  I made it once last week and once this week, a total of 4 pots full!  I quadrupled the recipe both times.  Yup, it’s good.  🙂

Black Bean Soup

  • 1 1/2 Tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, seeded and diced
  • 4 carrots, diced
  • 3 ribs celery, thinly sliced
  • 1 Tablespoon chili powder (I used a little less as this can make it kind of spicy)
  • 1/2 teaspoon cumin (I used extra, mmm, cumin!)
  • 6 cups veggie broth (MSM used chicken broth)
  • 6 cups cooked and drained black beans (or 4 15-oz. cans black beans, drained and rinsed)
  • Salt and pepper

I put all of these ingredients into my super handy pressure cooker and call it a day!  Once up to pressure, I cook for about 13 minutes.  (What?!  You don’t own a pressure cooker?  You are missing out!)  🙂

Or you can do it MSM’s way…
Saute onion, garlic, pepper, carrots, and celery in oil in a large saucepan over medium-high heat. Stir occasionally and cook until softened. Add chili powder and cumin and saute for a few more minutes.

Stir in broth and beans and bring to a boil. Reduce heat to low and simmer for 25 minutes. Stir occasionally.

Remove a few cups of the soup and puree in a blender. Stir pureed soup back into the soup, season with salt and pepper, and simmer for about 5 more minutes.  (I didn’t puree mine and we really liked it that way, I’m all about the shortcuts come dinnertime hour).

Serves 6.


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