rustic black bean soup
A chilly weather bowl to warm the heart and feed the tummy for the whole week.
Ingredients
- 1 small yellow onion, diced
- 1/2 cup celery, diced (about 2 stalks)
- 1 1/2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tbsp tomato paste
- 1 can fire-roasted tomatoes
- 2-3 cups vegetable broth
- 3 cans black beans, drained
- shredded cheddar, avocado, sour cream/Greek yogurt, and chopped cilantro, to serve
- crusty bread or tortilla chips, for dipping
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat. Saute the onion and celery until fragrant and soft, about 5-8 minutes. Stir in the smoked paprika, chipotle chili powder, cumin, and oregano until fragrant, about 1-2 minutes. Swirl in the tomato paste.
- Pour in the fire roasted tomatoes, 2 cups of broth, and the black beans. Bring to a simmer and heat for 10-15 minutes, stirring occasionally. Use an immersion blender to puree about half of the soup, leaving whole beans to retain some texture. Alternatively, you can transfer half of the soup to a high-speed blender and CAREFULLY pulse until smooth, then pour back into the pot. I don't like doing that because I will splatter shit on myself, guaranteed...Taste and adjust salt and pepper as needed.
- Divide the soup into bowls. Top with any manner of yumminess you wish: I go full out with cheese, avocado, cilantro, and sour cream. Serve with crusty bread or tortilla chips. Or both.