Black Bean Soup

This Black Bean Soup recipe is the perfect addition to your weeknight menu. Plus it freezes well, so you can save it in batches for up to 6 months. With just five simple ingredients, this healthy meal is sure to please the crowd!

notes on this Black Bean Soup recipe: 

• Although you don’t NEED an immersion blender, it does make it easier; however, a blender works too, just make sure it’s cool before you blend it or you will have a mess!
• If you don’t like green peppers, don’t skip or substitute. I typically don’t like these peppers, and have no problem eating this soup. You don’t see them, and they’re cooked well so they don’t give you indigestion. 
• This recipe is super simple to put together, just be sure to allow an hour from start to finish because of the cook time required.
• To make a vegetarian version, simply use vegetable broth instead of chicken broth.

Ingredients in Black Bean Soup

• 2 Tablespoons Olive Oil
• 4 large green peppers (chopped into chunks)
• 2 celery stalks (chopped into chunks)
• 3 large cans of black beans (14 ½ – 15 oz)
• 4-5 cloves of garlic (halved or quartered)
• 1 ½ cans or 1 carton of chicken broth

Steps to making Black Bean Soup

1. In the olive oil, saute chopped green peppers, garlic, and celery until soft – don’t burn the garlic! * quick tip, throw garlic in last.   
2. Add beans (unstrained) and broth – cook for 30 – 45 min
3. Pulse until smooth with immersion blender right in the pot (or after cooled a bit, put in blender, pulse return to the pot)  

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Tasty Add-ins for Your Black Bean Soup

Top each bowl with sour cream (or plain greek yogurt), rice, and shredded cheese. If you are interested in adding extra vegetables, simply add chopped onions and fresh baby spinach on top of the soup. 

My family LOVES this meal. I cook up some brown or white rice and place a few spoonfuls in the bowl before I pour the serving of soup in. Then I add shredded cheese on top, and a spoonful of greek yogurt. So delicious and nutritious!