Whip up this creamy, veggie-packed black bean soup in just 30 minutes using simple pantry staples.
Servings: 4
Total Time:30 Minutes
Ingredients
2 tablespoonsextra virgin olive oil
2medium yellow onions, roughly chopped
4large garlic cloves, crushed and peeled
2carrots, peeled and roughly chopped
2(15-ounce) cans black beans, drained and rinsed
4 cupslow-sodium chicken broth (or vegetable broth for vegetarian option)
¾ teaspoonoregano
1 teaspoonground coriander
1¾ teaspoonsground cumin
⅛ teaspooncayenne pepper
Scant ½ teaspoonsalt
2 tablespoonsfresh lime juice, from 1 lime
⅓ cupsour cream
Handful chopped fresh cilantro
Instructions
Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
Make-Ahead/Freezing Instructions: The soup will keep nicely in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost overnight in the refrigerator and then reheat it on the stovetop over medium heat until hot. If the soup is too thick, you can add a little water or broth to thin it to the desired consistency.