This is a delicious recipe for fall and winter...creamy and full of flavor! It comes together quickly and requires some pretty basic staples.
In a large stock pot, heat the olive oil over medium heat. Add the onion and carrots and cook until softened, about 5-6 minutes. Add the garlic and cumin and cook for another minute. Add the black beans, broth and salt & pepper. Reduce heat to low and simmer for 25 minutes. Using an immersion blender, blend the soup until creamy. You can also put the soup into the blender in small batches if you do not have an immersion blender. If you prefer your soup on the spicier side, you can sprinkle in some crushed red pepper flakes before blending.
We like to top ours with plain Greek yogurt, scallions, tomato, avocado and a sprinkle of cheese. Serve with some tortilla chips, fresh red peppers or cheese quesadillas. Enjoy!
Ingredients
2-3TBSP olive oil
1 small onion chopped
4-5 carrots chopped
1-2 cloves of garlic chopped
1 TBSP cumin
2 cans of black beans (rinsed)
2 cups vegetable broth (can also use chicken broth)
Salt & Pepper to taste
In a large stock pot, heat the olive oil over medium heat. Add the onion and carrots and cook until softened, about 5-6 minutes. Add the garlic and cumin and cook for another minute. Add the black beans, broth and salt & pepper. Reduce heat to low and simmer for 25 minutes. Using an immersion blender, blend the soup until creamy. You can also put the soup into the blender in small batches if you do not have an immersion blender. If you prefer your soup on the spicier side, you can sprinkle in some crushed red pepper flakes before blending.
We like to top ours with plain Greek yogurt, scallions, tomato, avocado and a sprinkle of cheese. Serve with some tortilla chips, fresh red peppers or cheese quesadillas. Enjoy!
Thanks for sharing this recipe - can't wait to add it to our menu! :)
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