Low Sodium Black Bean Soup - A fiber filled healthy soup made with canned no salt added black beans and ingredients you should already have in your kitchen!
Cuisine Cuban, Mexican
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 91 cup servings
1large yellow onionchopped
1red bell pepperstemmed, seeded, and chopped
415oz cans black beans no salt added
2cupschicken broth un-salted
110oz canRo*Tel diced tomatoes with green peppers no salt addeddrained
1tspblack pepperto taste
Garnish options: avocadocilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion
Pre heat a large pot or soup pot for a few minutes over medium-high heat. Add olive oil when nice and hot, start with the onions and celery and cook for 2 minutes. Then add in the carrot and red pepper for another few minutes stirring occasionally. Finish with the garlic and cook for another 2 more minutes.
Stir in the black beans, vegetable broth, diced tomatoes, coriander, cumin, oregano, bay leaf and pepper. Turn the heat to low and let simmer for 25 minutes.
Remove the bay leaf. If you want a thicker creamier soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely. If you don’t have an immersion blender, carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
Ladle the soup into bowls and serve warm with desired toppings.