Easy and Quick Black Bean Soup
Ingredients
- 2 tablespoons olive oil
- 2 stalks celery, chopped
- 1 carrot, chopped
- ½ yellow onion, chopped
- 3 cloves garlic, chopped
- 2 (15 ounce) cans black beans, undrained
- ¾ cup chicken broth
- ¼ cup orange juice
- 2 teaspoons cayenne pepper
- 1 teaspoon chili powder
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Instructions
- Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
- Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
- Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.
Source
Original recipe: View Original