Black Bean Soup

I saw this recipe a couple weeks ago on Our Best Bites and knew immediately I had to try it. Wow! This soup is so good. Seriously, I licked my bowl. And my spoon. And finished my kids bowls. Then I ate it for breakfast the next morning. I loved it.

Black Bean Soup

1 Tbs. olive oil
4 cloves garlic, chopped
3/4 cup diced carrots
3/4 cup diced celery
1 cup diced onion
2 cans black beans, rinsed and drained
1, 3.5 oz green chilies
2 cans beef broth
1 tsp. kosher salt
1/8 tsp. black pepper
1/4 tsp. cumin
1/2 tsp. oregano leaves
1 bay leaf
tobasco sauce to taste
1 lime

Warm a large soup pot on Medium-High heat and then add the olive oil. Add the carrots, celery, onion and garlic. Saute the veggies for about 5 minutes.

Add the beans, chilies and broth and then stir in the rest of the ingredients. Add as much tobasco sauce and you would like - I put in about 6 good shakes!

Cook uncovered for about 25 minutes, or until all the veggies are soft. Remove the bay leaf and take the pot off the heat.

Place the soup in a blender and puree the soup until it is smooth. The ladies from Our best Bites, suggested removing the stopper on top of the blender to let the steam escape. I used my smoothie maker, so already had a big opening. I did what they suggested and covered it with a paper towel, it worked great!

Squeeze in some fresh lime juice and mix. Serve with tortilla chips, cilantro, cheese & tomatoes.

1 comment:

  1. Looks and sounds delicious! Thanks for another great recipe to try out!!