Black Bean Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 large onion (diced)
• 3 medium carrots (peeled and diced)
• 3 celery stalks (diced)
• 1 ½ teaspoons salt (divided)
• 1 teaspoon black pepper (divided)
• 5 garlic cloves (minced)
• 4 (15-ounce) cans black beans (drained and rinsed)
• 4 cups low-sodium vegetable broth
• 1 tablespoon cumin
• Lime (for serving)
• Greek yogurt (for serving)

Steps

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat oil over medium heat. Once hot, add the carrots, celery, and onion, 1 teaspoon salt, and ½ teaspoon black pepper and cook for 5-7 minutes until the vegetables are softened and the onion is translucent.

2. 2

   Add the garlic, stirring until fragrant, about 30 seconds. Add the black beans, vegetable broth, cumin, and remaining salt and pepper. Stir well and bring the mixture to a boil.

3. 3

   Once boiling, reduce the heat to low and let it simmer for 25-30 minutes to allow the flavors to meld. Use a potato masher to mash some of the beans directly in the pot while keeping some whole.

4. 4

   Serve warm with fresh lime juice and Greek yogurt.