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Easy and Quick Black Bean Soup Recipe

Recipe by: mmr

"This is a quick and easy soup with a little spice. Great over brown rice or with a simple salad."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Heat 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.
  • 2Stir 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.
  • 3Ladle 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.
Footnotes
  • Cook's Note:
  • White wine can replace orange juice for a different flavor.
  • Use vegetable broth in place of chicken broth to make this vegetarian.
Ingredients
  • 4 servings
  • 293 cals
  • 2 tablespoons olive oil
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 2 (15 ounce) cans black beans, undrained
  • 3/4 cup chicken broth
  • 1/4 cup orange juice
  • 2 teaspoons cayenne pepper
  • 1 teaspoon chili powder
Nutrition

Amount per serving ( 5 total)

  • Calories:
    293
    15%
  • Fat:
    7.9
    12%
  • Carbs:
    43.6
    14%
  • Protein:
    14.1
    28%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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