Description
This hearty bowl of black bean soup offers a rich and velvety texture that wraps you in warmth. Earthy, slow-simmered black beans with aromatic spices to create a deep flavor profile.
Ingredients
Scale
- 2 medium onions (or 1 large) diced
- 2 cloves garlic, minced
- 4 cans black beans, drained and rinsed
- 1 can diced tomatoes (Rotel with green chili’s is great)
- 2 carrots, diced
- 4 cups organic chicken broth
- 1 1/2 tablespoons olive oil
- 1 tsp chili powder
- 1/2 teaspoon dried oregano
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp sea salt
Instructions
- Prep beans & veggies.
- In a large pot (or Dutch oven), heat the olive oil over medium heat. Add the onions and garlic, and sauté until soft and fragrant, about 5 minutes.
- Mix in the chili powder, oregano, paprika, cumin, and sea salt, stirring for about 30 seconds.
- Add the broth, beans, and tomatoes. Bring to a simmer and cook for approximately 10-12 minutes.
Serve warm, topped with chopped scallions, fresh tomatoes, avocado slices, or a dollop of Greek yogurt.