We love black beans around here and I’ve been looking for a recipe like this one with pureed beans and whole beans in it. I’m aware that this soup doesn’t look all that appetizing but it was really yummy! The recipe comes from “My Recipes” and was easy and pretty quick to make.
1 1/2 tablespoons canola oil (I used olive instead)
1 medium onion, diced
3 cloves garlic, minced
1 medium red bell pepper, seeded and diced
4 carrots, diced (about 1 cup)
3 stalks celery, thinly sliced
1 tablespoon chili powder
1/2 teaspoon cumin
6 cups low sodium chicken broth
4 (15 oz each) cans black beans, drained and rinsed
salt and pepper
6 tablespoons low fat Greek yogurt
2 tablespoons chopped cilantro
1 Warm oil in large saucepan over medium high heat. Add onion, garlic, pepper, carrots and celery and cool stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin and saute 3 minutes.
2 Stir in broth and beans and bring to a boil. Reduce heat to low and simmer 25 minutes, stirring occasionally. Remove 2 cups of soup and puree in blender. Stir puree back into soup and cook 5 minutes longer. Season with salt and pepper.
3 Spoon into bowls and top with yogurt and cilantro.